Eggplant-and-Portobello Mushroom Paninis

How can you not like a panini? I mean, what's not to like? The crispy, crusty bread filled with melted cheese oozing. At home, paninis are always a favorite. My mother makes a killer homemade pesto, prosciutto, fresh mozzarella and tomato panini. I want one right now.

You see, when paninis are on the menu, we have to get crafty. Like use a pan and something heavy on top of the pan to weigh down the sandwich..until now....

My parents bought me this beauty for my birthday. I was so eager to try it.

Tuesdays, Mariah has class until 7 so being the motherly person I am, I have dinner on the table for her arrival at 7:15. Last week we had paninis. With a side of sweet potato fries for the millionth day in a row. But that's besides the point.


Eggplant-and-Portobello Mushroom Paninis
adapted from: the best of Cooking Light everyday favorites
serves 4

Ingredients:
4 portobello mushrooms
4 (1/2 inch-thick) slices peeled eggplant
1/4 cup balsamic vinaigrette, divided
1/4 cup chopped bottled roasted red bell peppers
2 tablespoons chopped fresh basil
8 slices provolone cheese
4 whole wheat rolls
1/2 cup spinach leaves

Directions:
1. Preheat broiler.
2. Remove stems from mushrooms; discard. Remove brown gills from undersides of mushrooms and discard.
3. Place mushrooms and eggplant on a broiler pan; brush vegetables with 1 tablespoon vinaigrette. Broil 6 minutes. Turn vegetables over, and brush with 1 tablespoon vinaigrette. Broil an additional 5 minutes or until tender.
4. Turn a pan on medium heat.
5. Combine bell peppers and basil. Spoon 1 tablespoon pepper mixture over each eggplant slice. Top each mushroom with 1 cheese slice.
6. Brush Olive Oil on the outsides of both sides of the rolls.
7. Brush the insides of the rolls with the vinaigrette. Arrange 1 cheese slice on the bottom of each roll, then the spinach. Top each half with the eggplant and then the mushroom.
8. Grill on a panini press or using a grill press until cheese is melted and bread is golden brown.

Sprinkles Cupcakes

Remember that time my mother and I went to Sprinkles and I died a little bit?


Well, since my father loves me he convinced my mother to buy me this:

He's quite the guy, let me tell you. But don't worry you can get some yourself, just click here and mom and dad if you're reading, which I know you are, this would be reallllly cool to receive in a package in the next month ;)

Apple Crumble Loaf

Oddly enough I am so excited for fall. Sweaters and scarfs and boots, oh my. And apple picking. And pumpkin patches. And the changing trees, campus becomes so pretty! And pumpkin lattes. Sorry mom, all my SUperfood card money will be gone from pumpkin lattes, everyday.

Apple Crumble Loaf
source: Sweet Twist of Blogging

Ingredients: 
Streusel:
1/2 cup all-purpose flour
1/2 cup rolled oats
1⁄2 cup packed light-brown sugar
1⁄2 cup butter, melted
2 tsp ground cinnamon

Apples
2 medium apples, peeled, cored and cut into 1/2 inch peices
1/2 tsp cinnamon
2 tbsp granulated sugar.

Cake
2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp cinnamon
1⁄2 tsp salt
2 large eggs
1 stick (1⁄2 cup) butter, melted and cooled
1⁄2 cup skim milk

Directions:
1. Heat oven to 350°F. Coat a 9 x 5 x 3-in. loaf pan with non stick spray.
2. Make the Streusel: Put all ingredients in a medium bowl and stir with a fork until crumbly.
3. Toss the apples with 1/2 tsp cinnamon and 2 tbsp granulated sugar.
4. Make the cake: Combine dry ingredients in a large bowl and stir together.
5. Add eggs in a medium bowl and whisk together. Whisk in butter and milk. Add to flour mixture and fold just until dry ingredients are moistened. Spoon half into prepared pan; spread to cover bottom.
6. Sprinkle with half the apples, then top with half the Streusel. Add remaining batter on top of the streusel, spreading to cover. Sprinkle the remaining apples, then the remaining Streusel.
7. Bake 1 hour, or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes.
8. Run a knife around sides; invert cake onto rack to turn cake out and then revert right side up. Let cool completely. Store tightly covered up to 1 day at room temperature or 4 days in the fridge.

 The only way I would eat apples as a child. I had to stop myself from eating the whole bowl last night.

White Chocolate Chip Oatmeal Cookies

That title is false. It really should be White Chocolate Chip-Craisin-Coconut-Oatmeal Cookies. But like let's be real, if I want a cookie I am not going to ramble off that before digging in. 

I made these before but this time changed it up because we have an abundance of white chocolate chips, craisins and oatmeal. Not that its a bad thing.

White Chocolate Chip Oatmeal Cookies

adapted from Gina's Skinny Taste

makes 15-18

Ingredients:

1/2 cup whole wheat flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1 tablespoon butter, room temperature

1/4 cup sugar

1/4 cup brown sugar, unpacked

1 egg white

1/8 cup unsweetened apple sauce

1/4 teaspoon vanilla extract

1 cup quick oats

1/4 cup craisins

1/4 cup white chocolate chips

1/4 cup shredded coconut

Directions:

1. Preheat oven to 350°; spray one baking sheet.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. 

3. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
4. Add the egg, followed by the applesauce and vanilla extract.
5. stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the white chocolate, coconut and craisins.
6. Drop tablespoonfuls of the dough onto prepared baking sheets, flattening each cookie slightly. Bake for about 8 minutes, or until cookies become light brown at the edges.
7. Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

Welp. I should have made the whole batch..our cookie eating friends got a hold of them and now their all gone! But don't worry I also made apple cinnamon bread tonight....it's dangerous the things I do when I chose to bake over homework...

Birthday part 2

Here's how birthdays work around here..you get to be the pretty princess, waited on hand and foot, and get made whatever dessert you can possibly dream of. Even if making that cake means unwrapping a zillion milky ways or contains a million steps or 3 sticks of butter and 4 eggs. So. Worth. It.

Milky Way Cake
source:The Pioneer Woman

Ingredients:  
11 whole Milky Way Bars (regular Size), Divided Use  
3 sticks Margarine, Divided Use 
2-½ cups All-purpose Flour 
½ teaspoons Salt 
½ teaspoons Baking Soda 
½ cups Buttermilk 
3 teaspoons Vanilla Extract, Divided 
2 cups Sugar 
4 whole Eggs 
2 cups Powdered Sugar 
1 dash Salt 
½ cups Milk (more If Needed) 
1 cup Finely Chopped Pecans (this was obviously left out)

Directions: 
1. Preheat oven to 300 degrees F.
2. In a double boiler or in a saucepan over very low heat, melt 8 Milky Way bars together with 1 stick margarine, stirring to combine. Once melted, remove from heat and set aside.
3. Sift flour and salt together and set aside.
4. Mix baking soda with buttermilk, then add 2 teaspoons vanilla and set aside.
5. Cream 1 stick of margarine with the 2 cups of granulated sugar. Add eggs one at a time. Add flour mixture and buttermilk alternately to the creamed mixture, mixing after each addition. Add melted candy bar mixture and mix to combine.
6. Pour into a greased jelly roll pan or 9 x 13 baking pan and bake for 1 hour or until cake is done in the center. Remove from oven and allow to cool.
7. To make the icing, melt the remaining 3 Milky Way bars with remaining 1 stick margarine (in a double boiler or in a saucepan over very low heat). Add powdered sugar, dash of salt, milk, 1 teaspoon vanilla, and chopped pecans and stir over low heat. Add more milk if needed.
8. Pour over the cooled cake and allow to set. Cake will be very sticky! Don’t expect neat, perfect slices.

(don't mind my Rudolph nose, I was on my deathbed Saturday..)

and lastly..Teresa had never heard of the cake cutting rule until we meeting us..to say she was excited to get to pull the knife out is a bit of an understatement..

how freakin' adorable is she?!

Birthday Weekend part 1

The birthday weekend started on Thursday..but I'm going to start with Saturday instead. Bear with me.

Saturday after spending the later part of the morning and afternoon doing some damage on my credit card with Al, I was shipped up to my room until further notice and couldn't come out. It seems worse than it was, really. Since I was on my deathbed it was nice to have an excuse to snuggle in bed and get waited on :) When I got to come out of captivity, the girls had the apartment all decorated and we got to open presents and then dinner was served. Orecchiette happen to be my favoritest type of pasta ever and Mariah being the best roommate ever exchanged the penne for that. 

 

This was so tasty. Yum. Even after having pasta the two days before and this being the third day in a row, I'm still not sick of pasta. Then again, how could anyone ever get sick of pasta? 

Orecchiette with Turkey Sausage, Peppers and Escarole 

adapted from Gina's Skinny Taste

Ingredients:

12 oz Orecchiette

1 tsp olive oil

1 medium onion, chopped

1 red bell pepper, chopped

5 cloves garlic, chopped

1 lb turkey sausage, removed from casing

1 medium head escarole, rinsed and torn into bite sized pieces

1/4 cup grated Parmigiano Reggiano

1/4 tsp crushed red pepper

salt and fresh pepper to taste

Directions:

1. Rinse escarole and tear into bite sized pieces.

2. Cook pasta in a large pot of salted water. Reserve 1 cup water before draining.

3. While pasta water boils, heat a large non-stick skillet on medium heat. Add olive oil; when hot add onions, peppers, garlic, salt and pepper.  

4. Cook until soft, about 4-5 minutes.  

5. Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes.

6. Add escarole, cover and cook 2 minutes; remove the cover, stir and cook about 3 more minutes or until wilted. Adjust salt and pepper to taste.

7. Add cooked pasta, red pepper flakes, reserved water and Parmigiano Reggiano, toss well and transfer to a large serving bowl. Serve immediately.

just WAIT until tomorrow's post. the cake they made me literally is to.die.for.

Life Changing

This summer I found a product that has forever change my life. I regained the 19 years of childhood I lost without peanut butter and jelly sandwiches, peanut butter cookies and Reese's peanut butter cups.

Enter in Sun butter.

I happen to be a big fan of sunflower seeds, and when I came across this bad boy I just had to try, I wanted to fit in like all the other kids and eat a darn peanut butter and jelly sandwich (10 years too late)

My mother and I pulled a pretty like trick on my roommates and dad and sent them this picture and said, my mother is making me suck it up and eat peanut butter, here goes!

 Silly them. They all got so excited and believed me because I get the "you're faking it, you're fine" on the daily. Jokes on you!!!

Anywho, now that sunbutter has entered my life, I'm not letting it leave. I think I rush to get ready in the morning so I can sit and enjoy my sunbutter and jelly sandwiches, it just never gets old. And how can you not start you day with a smile when you're bread looks like this?

Since I still will never be able to enjoy a Reese's or anything of that sort, we decided to make sunbutter cookies for me and peanut butter cookies for Maria. We used every bowl in our house as we had to separate everything but let me tell you these are the best cookies I have ever consumed OH MY!

Puffy Sunbutter (or peanut butter) Chocolate Chip Cookies
adapted from How Sweet It Is
makes about 18 cookies

Ingredients:

2 cups whole wheat flour
1/2 teaspoons baking soda
8 tablespoons of salted butter, melted and cooled
6 tablespoons of creamy sun butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 1/2 cups chocolate chips

Directions:

1. Preheat oven to 325 degrees F. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely.
2. Mix the flour and baking soda in a bowl and set aside.
3. In another bowl, mix the cooled butter/sun butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed.
4. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. If necessary, add 1-2 teaspoons of milk, but I did not need this. Fold in chocolate chips.
5. Shape the dough into a ball the size of a golfball. Place on a lightly sprayed baking sheet two inches apart and bake for 10-12 minutes or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Try and let cool, but it will be hard.

Mud Hen Bars

Such a weird name. Where it came from is beyond me, but these are definitely tasty treats! Mariah and I whipped these up Saturday for lunch on Sunday with my parents.

They are so light and airy from the brown sugar meringue with a touch of chocolate and marshmallow on the inside, yum!

Mud Hen Bars

source: Two Peas and Their Pod

Ingredients:

1/2 cup butter, at room temperature

1 cup granulated sugar

3 large eggs, divided (1 egg, 2 yolks, and 2 egg whites)

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup semi-sweet chocolate chips (I would use 1 cup next time)

1 cup mini marshmallows

1 cup light brown sugar

Directions:

1. Preheat oven to 350 degrees F. Grease a 9x13 pan and set aside.

2. In a large bowl, beat together butter and granulated sugar until creamy. Beat in 1 whole egg and 2 egg yolks (put aside the whites for later.) Beat in the vanilla extract.

3. In a separate medium bowl, whisk together the flour, salt, and baking powder. Add the dry ingredients to the wet ingredients. Blend until just combined. Spread mixture into 9x13" pan. Sprinkle with marshmallows and chocolate chips.

4. Beat egg whites until stiff peaks form. Gently fold in the brown sugar. Spread mixture evenly over marshmallows and chocolate chips. Bake for about 30 minutes or until bars are a deep golden brown. Let bars cool completely. Cut into squares and serve.

The Best Guacamole

My parents are rockstars. My registration for my not so new car finally came in the mail so they hopped in the car and took a trip down to visit us for the afternoon. Before they hopped in the car my mother made a pit stop at the market to load us up on fresh veggies, made us sauce, pesto and roasted red pepper pesto, brought fixings for paninis for lunch for us and Tay, Teresa and Emily and got stuff to hang all our things on the walls since we were sick of staring at white walls.

No more white walls!

 The project  Tess and I did back in June...

Among other things so it now looks more like a home than a prison!

I asked my mother if she would make us lunch because who doesn't love a home cooked meal by their momma? She said of course, and even brought everything to make the food. We decided to make queso and guacamole (aka guac) for the sides because who doesn't love those things?

Guac is a personal fav of Tess, Al and myself and we found such a good recipe I shared it last year and got Mariah and Emily hooked so it seemed appropriate.

The Best Guacamole

source: People Magazine

Ingredients:

3 avocados, peeled 

Salt

Juice of 1 lime

1 Tomato, seeded and chopped

3 Teaspoons minced Red Onion*

1 Jalapeno pepper- seeded and minced*

3 Tablespoons chopped cilantro

Directions:

1. Using a fork, mash avocado, 1/2 teaspoon salt and half the lime juice.

2. Mix in tomato, onion jalapeno and cilantro.

3. Taste and add salt and more lime juice as needed.

Serve with Tortilla Chips.

*use to taste

Thanks momma and daddy for all your help and the delicious food :) I love you!!

Chicken Pesto Pizza

Super quick. Super easy. Super Delicious!

Chicken Pesto Pizza

Ingredients:

1 whole wheat pizza dough

1/2 cup homemade pesto (courtesy of my mother)

1 chicken breast, cooked and shredded

1.5- 2 cups of shredded mozzarella cheese

Directions:

1. Arrange your dough onto a pizza stone (or baking sheet).

2. Cover the dough with the pesto, graciously

3. Add the shredded chicken and top with cheese.

4. Bake at 425 for 15 minutes or until cheese is bubbly (or according to package directions)

Low Fat Chewy Oatmeal Raisin Cookies

And the baking procrastination begins. Already. Well, kind of. I mean it's Thursday, I can't read for my quiz on Tuesday tonight, I will forget anything that I actually retain from reading an accounting book. 

Living with only two people makes it silly to make a whole batch of cookies. Unless we want to weigh 300 pounds each by the end of the semester. Which, I don't think is looking like a future goal. So I decided to cut the recipe in half, it made 15 cookies. Perfect to leave some out and to throw some in the freezer to save for later.

Low Fat Chewy Oatmeal Raisin Cookies

adapted from Gina's Skinny Taste

makes 15

Ingredients:

1/2 cup whole wheat flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1 tablespoon butter, room temperature

1/4 cup sugar

1/4 cup brown sugar, unpacked

1 egg white

1/8 cup unsweetened apple sauce

1/4 teaspoon vanilla extract

1 cup quick oats

1/2 cup raisins (or chocolate chips)

Directions:

1. Preheat oven to 350°; spray one baking sheet.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. 

3. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
4. Add the egg, followed by the applesauce and vanilla extract.
5. stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the raisins.
6. Drop tablespoonfuls of the dough onto prepared baking sheets, flattening each cookie slightly. Bake for about 8 minutes, or until cookies become light brown at the edges.
7. Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.