Death By Chocolate

Let's say this week started rough yet got better really fast. I spent the weekend updating art, baking, and carrying on. You can see that in the last post.

But this last week (the first week of March) started off at work as usual and was a rough start. I just recently had a new group added to my desk and it has kicked my butt a little the first month.

So Mike and I, as usual, when we don't see each other for a weekend we text. So he's texting me like he normally does after he wakes up and we are chatting away. He then starts asking me questions like "how many miles are you running today?" Ok, fair enough - he knows I run pretty much daily now. So I reply back with 4, then he starts saying, you should do only 3, maybe only 2. Ok......

Then he proceeds to ask if I am taking an early lunch. No, same time. So I get a few of these types of questions about how my day is planned. What are my plans for tonight etc. Which isn't totally out of the ordinary just strange that they are all strung together within an hours time.

So I keep going along my day, coming up on lunch. I get a phone call as I am packing up to head out. It's Mike, ok well he does know I take lunch at 2 pm every day. No biggie.

So I say hey, how's it going and he says, "Good, come downstairs, bye." I get this bright look on my face, smile. Grab my things and race down the stairwell.

There he is sitting in the lobby. I didn't know he was coming. Then he had flowers for me too. Gorgeous flowers with lilies and sunflowers. Sunflowers are my favorite, I'm a Kansas girl for sure, and lilies are just so pretty especially in orange and yellow :)

He also brought me a can of Lysol because I had said that I needed Lysol to spray my office with since everyone around me seemed to be sick.

He definitely surprised me and I love him so much for the random act. Coming down to see me when I wasn't expecting it and then coming to my office with flowers and Lysol :) I'm keeping him.

So I had Mike with me till Wednesday morning where after our fun Monday and Tuesday filled with playing Mario Kart with my neighbor and getting Imo's pizza and him running 1 1/2 miles with me, he went home and I planned my co-workers birthday.

She's a dear lady that is so amazing so I wanted to make her an amazing treat. She also loves loves loves chocolate and booze. So I incorporated both. Epic brownies turned into "Death By Chocolate." Oh no? Oh yes!

The ingredients are simple, just a few extras you need, like chocolate pudding, caramel sauce, instant coffee, Kahlua  and whipped topping.

If the shear amount of chocolate wasn't enough, 24 oz plus 1/3 cup of cocoa, there are 6 eggs and 3 sticks of butter in these brownies.

You mix your dry ingredients then you mix your wet ingredients all separately then mix together. I must say at this point I'm thinking, what on earth am I doing to these people?!? Oh that's right, making them happy on a Friday :)

So I then pour this delicious looking batter into my 9x13 pan, it FILLS the pan. These are DEEP dish brownies. None of those wimpy boxed Betty Crocker brownies (there is a time and a place for boxed brownies, this is not one of them.) I found the death by chocolate idea but was turned off by the lack of creativity of the brownie/chocolate cake aspect. So That's where epic brownies came in.

Once the brownies were cooked and pulled out to cool for about 5 minutes, I dumped 1/2 a cup of Kahlua on them after I poked them to let it soak. OMG!!! I tested and was like, holy cow, we are partying tomorrow! Then I brought my heath bars out of the freezer - yes the freezer - promptly I started to slap them against my counter top to break them up. Three candy bars worth of crumble in that little bowl.

Once the brownies cooled and the whipped topping thawed and my two large boxes of pudding set up, mind you this took 6 cups of milk to create chocolate pudding. HOLY MOLY! Good thing I bought more while at the store. Total depletion of my 1/2 gallon.

Step 1: Cut up brownies into bites and layer on bottom of bowl.
Step 2: top with half chocolate pudding.
Step 3: Top with 1/3 of the heath bar (or skor bar)
Step 4: Top with half whipped topping

Step 5: Repeat
Step 6: Top with remaining candy bar pieces

I made a little one for my neighbor in a clear glass to show the layers.

I must say this is a terribly delicious and dangerous dessert. When I brought this to work it, 1. weighed a ton, 2. got lots of stares and walk away, and 3. made a lot of people hate me for the rest of the day.

One co-worker and I had this conversation:

CK: I'm going to stick my head in the bowl.
Me: Haha, let JC have one more go before you do then, then go ahead. I want to take very little home with me this weekend.
CK: Can't.type.coma.setting.in.heart.seizing.
Me: HAHAHA!
CK: I even took a small amount, just because I knew better. Still wanted to sleep before I was done. Pretty sure my kidneys just walked off stage.
Me: hence "DEATH" by chocolate
CK: I think I could jump of this building and fly right now. Or, I just lost 3 years of my life in the past 10 minutes. In other words, you forgot to tell me there was cocaine in that thing. I.just.ate.brown.cocaine.
Me: HA! Yeah that stuff will get ya. The fact that it has an exorbitant amount of chocolate, sugar, booze, and more. It's a killer dessert - made only now and then, like 1x a year, much like gooey butter cupcakes.
CK: For some reason I feel like I would have been healthier eating a stick of butter.
Me: Probably fewer calories actually, or at least less sugar. Or you could have eaten 6 eggs on their own.
CK: It's no fun without a little sugar. Gross. I once learned how to bombardier raw eggs.
Me: Ha! well dip it into sugar and I'm still sure it's better for you.

So yeah, that's about how all felt. Didn't quite get the same imagery from the boss or others as I did with CK but he is a writer.

So the long awaited recipe is here, I got the brownie from A Spicy Perspective and then blended a few Death By Chocolate recipes together from allrecipes.com 

Epic Brownies
Ingredients:
1 lb dark chocolate, chopped (or semi sweet chocolate chips) **I'm cheap**
3 sticks unsalted butter
13 oz can Dulce de leche (or 1 jar -13 oz- Smucker's caramel sauce) **I'm cheap and refused to pay $3.50 for Dulce de leche - sorry guys**
1 cup sugar
1 Tbsp vanilla
6 eggs
1 2/3 cups all purpose flour
1/3 cup unsweetened cocoa powder
2 1/2 tsp salt
1 Tbsp instant coffee granules (3 pkts of Starbucks Columbia Via)
1 cup chocolate chips
1 cup chopped nuts (optional or get creative with toffee bits, crushed Oreo's, butterscotch chips etc.)
1/2 cup Kahlua

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

Melt the butter, 1 lb of chocolate, and caramel/Dulce de leche together in the microwave or double boiler. If melting in microwave, heat for 60 seconds  then stir. Repeat in 30 second increments until mixed. Allow to cool a little.

Mix flour, cocoa, salt, and coffee granules together in a separate bowl.

Whisk eggs, sugar, and vanilla into the chocolate mixture. Then slowly add the dry mixture while whisking until just combined.

Finally add the chocolate chips and chopped nuts or other chosen goodies. Stir well.

Pour the brownie batter into your prepared pan and bake for 35-45 minutes. DO NOT OVER BAKE. Check at 35 minutes with a toothpick. The moment the toothpick comes out mostly clean, remove from oven. The brownies will continue to cook a little as they are cooling, but you don't want them to be overcooked.

Allow brownies to cool for 5-10 minutes. Poke an even amount of holes all over the brownies with a fork. Then pour the Kahlua over the top and let cool completely.

Once cooled cut into bite size squares and set aside.

Death By Chocolate
Ingredients:
2 pkgs (the large ones that serve 8) chocolate pudding mix
6 cups milk
1 - 16 oz- pkg whipped topping
3 Heath or Skor chocolate covered toffee candy bars (frozen then smashed into bits)
1 recipe (above) Epic Brownies soaked with Kahlua

Take whipped topping out to thaw. Make chocolate pudding, place in fridge to set up. Bake epic brownies and cool completely.

Take a large bowl, or large trifle bowl.

Layer brownies evenly on bottom. Then top with 1/2 of the chocolate pudding. Top the pudding with 1/3 of the toffee candy, then top with 1/2 the whipped topping. Repeat brownies, pudding, candy, whipped topping and then top the last layer with the remaining candy. Place in the fridge for an hour or so to set up. **Mine sat all night. OMG!

WARNING: This is extremely rich and decadent and very very very dangerous. You have been warned.

This is the perfect dessert for a chocoholic. And by all means if you don't like a specific ingredient, be it coffee or the Kahlua take it out or substitute something for it. Whiskey, a dark beer. Get creative. These are EPIC brownies and therefore the ingredient list needs to stay EPIC.

Now go out and COOK!

Million Dollar Pound Cake

Well, 3 posts in a week and all three back to back, yes I know. We are going a little nuts making up for the things we have made and not posted.

Between holidays, which are thankfully over, and now with just being busy with work and more it's been a little challenging to get to posting. We will try to do better. I also can't say I have been baking much let alone has Mike or I been cooking a lot of anything that has been blog worthy. Mostly average food that isn't worth talking about (spaghetti, breakfast for dinner, etc). Just haven't had a lot of new recipes or recipes we have created.

So, now that we are back into the normal swing of things I have gotten my baking bug back. So, the other night I was bored....really bored. I am still on the quest for Mighty Melt bread but have yet to replicated it. So I've been making bread in my bread machine rather than buying a loaf since my local Wonder Bread outlet went out of business with Hostess.

But this is not about bread, not at all. This is about cake. Delicious, moist, and densely delicious cake. There is a reason this recipe is called "Million Dollar Pound Cake." One reason is probably because it require 6 eggs and a full pound of butter. If you notice a lot of pound cake recipes don't actually require a pound of butter anymore.

Much like the loaf pound cake I made after the million dollar pound cake. That one only requires 1 stick of butter (1/4 pound). So maybe it's just the size of the loaf or cake you are making, I suppose. I did make that too, that is what these delicious dense muffins are. That is the basic Pound Cake Loaf which I chose to turn into muffins for ease of eating. Most cakes make great muffins.

This particular recipe required unsweetened applesauce but I only had apple butter. So this cupcake had a stronger flavor of spices (cinnamon and cloves).

Pound Cake Loaf (cupcakes)

Pound Cake Loaf cut in half (cupcake)

In any event, this cake is by far the kind you want to bake when going to a nice dinner party or when the in-laws are coming over.

This is not created in a loaf style either. This is baked in a tube pan (or bundt if you feel like being fancy, like I did below). I have this awesome tube pan that is also spring form. It's a spring form but can be turned into a tube pan that looks like a bundt. It was amazing. I also have a standard angel food pan which I used last time I made this cake.

Million Dollar Pound Cake

I halved the recipe earlier this week because I didn't want to use a pound of butter (all the butter I had) nor did I feel like wiping out half of my eggs on hand. I also have neglected to replace my almond extract so I ended up using rum extract in it's place which has also now run out. I don't care for buying extracts due to the price, but that's what happens when you love baking.

So here you go.

Million-Dollar Pound Cake
Prep: 20 min      Bake: 1 hour 40 min

2 cups (4 sticks - 1 lb) butter, soft
3 cups sugar
6 eggs
4 cups all purpose flour
3/4 cup milk
1 tsp almond extract
1 tsp vanilla extract

In a large mixing bowl, cream butter until fluffy. Gradually add sugar, beating until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.

Add flour to creamed mixture alternately with milk, beginning and ending with the flour, just until blended. Stir in extracts. Pour into a greased and floured 10-in tube pan.

Bake at 325 degrees (F) for 1 hour and 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

Dust with powdered sugar or drizzle with chocolate syrup for an added touch.

Makes 16 servings.

I will warn you, this has 497 calories per slice ;) Just make sure you're ok with that.

Pound Cake Loaf (a lighter option)
Prep: 15 min     Bake: 45 min + cooling

1/2 cup butter, soft
3/4 cup sugar
3 eggs
1/4 cup unsweetened applesauce (or apple butter if you want more of a spiced cake)
1 1/4 tsp vanilla extract
1/2 tsp grated lemon peel (or a squirt or two of lemon juice as I did)
1 1/4 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Directions
In a small mixing bowl, cream butter, and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in the applesauce, vanilla, and lemon peel. Combine the flour, baking powder, and salt; add to creamed mixture just until blended.

Transfer to an 8-in. x 4-in. x 2-in. loaf pan (or put into cupcake liners in cupcake tin) coated with cooking spray. Bake at 350 degrees (F) for 45-55 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Makes 12 servings

Now these only have around 185 calories.

Now go out and bake something extravagant.

Christmas, New Year, Cheesecake, and Hunting

Where well the heck did we go right? I know. We are not the type of bloggers that have an abundance of things to share over the holidays as we were hither and yon and back again due to family events etc.

So, what have we been up to, well I will start off with food, as in Cheesecake - REAL New York style cheesecake. No graham crackers involved. I hear those gasps out there, yes, I make cheesecake WITHOUT graham crackers, you are allowed to do that you know. Especially if you are going for more authenticity than simplicity.

You can look up traditional New York style cheesecake and it has a shortbread type crust with a standard cheesecake filling with or without the sour cream topping. Mine does not have the topping but still tastes pretty awesome. I like to pair it with cherries on top or strawberries, though this is a cheesecake that can be eaten plain as well. It has a hint of lemon to offset the fact that this recipe has 4 packages of cream cheese in it.

So, to the cheesecake:

Yes a REAL New York style cheesecake :) That's how I put it in the home cookbook with mom and Gramma's recipe. 

4 eggs for the filling, yes 4. There is also almost one entire lemon with rind and juice in the crust and in the filling, this is what cuts the richness of the cake.

Making the filling you have to have 3 packages of cream cheese with sugar, eggs, vanilla, a touch of flour, and some lemon juice and rind.

Of course it's not a cheesecake unless you have a spring form pan. This beauty I obtained through Mike's grandmother. I have this and my 3 small muffin tins from her. 

So to start this cheesecake we had to start with the crust, this is a shortbread crust made with butter AND cream cheese to help make it blend a little better but still be more traditional. 1 pkg of cream cheese, 1 stick of butter, flour, sugar, vanilla, and lemon rind. You can also just make the crust and turn them into cutout cookies much like sugar cookies.You can also take a little bit of the crust and make decorations for the top of the cheesecake after you've put topping on it, makes it "fancy."

So we start by par baking the base of the crust, so this went into a 375 degree F oven for about 20 minutes, or until lightly browned, much like a perfectly toasted marshmallow.

So next we have a prepared filling, after the crust cooled, I placed the crust up on the sides of the pan to create the side of the cake.

Once I had the sides put in I made sure to seal the seam around the bottom and side of the crust to ensure that the cheesecake didn't leach through, not that it would through the spring form but I like to have things done all the way for this.

Next, if you do not have one of these puppies in your oven, GO BUY ONE AND PUT IT THERE! I'm serious, this thing has corrected me on numerous occasions. Having a gas oven can sometimes cause things to be a bit inaccurate with the dial that comes with the oven. So to have an oven thermometer always in the oven it ensures I have the correct temperature. As you see here, it's at 300 degrees F, perfect for baking a cheesecake.

This pan here if filled with water, putting this pan under the cake will ensure that the cheesecake doesn't crack. You can leave this out if you were putting the sour cream topping on it or if you were just going to top before serving and didn't care but this makes the cheesecake look prettier when it's pulled from the oven.

As you can see, this is going to be a tasty cake. :)

Beautiful cake no? My plate is pretty cute too - polar bear plate with matching bowl (not pictured). Perfect for Christmas and winter time. Speaking of Christmas (you can find the recipe below for the cake). Here is my tree in front of my picture window - lights off of course.

I'm one of those people who has the random ornaments that all mean something to me, I don't do a matchy matchy or color schemed tree and my tree topper is an angel that my mom made with yarn and the plastic canvas. It's old but it means a lot that she gave it to me.

I didn't really bake cookies this Christmas season like I normally do, when doing foodie pen pal in November I received dark chocolate covered pretzel thins topped with crushed up peppermint. Can I just say, DELISH. Also, it gave me an idea, instead of taking cookies to the local fire dept I would take chocolate pretzels. I ended up making chocolate chip cookies (store bough dough) and made those real quick. It's a Christmas tradition in my family to take cookies and/or candies to the local fire dept and/or police dept to say thank you to the people that don't get to go home for Christmas. Of course, police tend to look at you funny when you hand them cookies, thinking they must be drugged or something. So it's generally our fire departments that get cookies because they don't care and want to show you around the station anyway. :)

So to make these pretzels is really super super simple. I went to Sam's Club and purchased a large bag of those pretzel thins. Then bought a large bag of chocolate chips, I got milk chocolate so to satisfy 90% of people. Then I went to Aldi and picked up about 2 packages of candy canes to pulverize with my meat tenderizing mallet. Hehe, I think my neighbor upstairs thinks I'm insane. Between the indoor bike and pounding on my counters, I guess I do make a bit of noise.

So you melt the chocolate down, a double boiler method works best because it keeps the chocolate warm while you dip. My mother had given me a giant bundle of Chinese restaurant chopsticks (she has an elderly Japanese lady at her church that hoards everything), so I used a couple chop sticks to dip each pretzel without leaving any marks on the backs or fronts after dipping. Then after they were dipped I took a pinch of the peppermints and sprinkled them atop the pretzels. I think they turned out quite well. They tasted divine too. I took a small amount to Mike's parents house for the Christmas in St. Louis and his Gramma ate it up and loved them. The fire dept was thankful too.

I didn't go the entire Christmas season without baking homemade cookies, on the left there I have fluffy snickerdoodles, that's another recipe for another time (you can look them up too, I can't remember who I got the recipe from though). Then on the right we have my mom's peanut butter cookies, which I have tweaked by using all butter instead of shortening. I like the chewiness that they have with butter better. I also received for Christmas these silicone cookie stamps that I am eager to try out for Valentine's day. It came with a heart, a snowflake and a jack-o-lantern. Can't wait to experiment.

We spent Christmas day at my folks place after spending 4 days with Mike's parents the week before. The time in St. Louis was fun because his dad will take us to the gun range to shoot in the pits as well as at the skeet range. Love it. It was a nice early Christmas with them, his sister and her hubby and his parents and Gramma. Cozy and I got more presents than expected quite honestly. Was fun.

Christmas day we were at my parents place at 9:30 am and opened presents and lounged around until dinner time. My aunt was supposed to be in Hawaii but due to snow storms all her flights were grounded :( I know she had been excited about that but at least got to spend the day with her, I think the last time we did Christmas with her was years ago. It went well and everyone had plenty to eat. Even after we left Mike was able to be a Good Samaritan and help out at a wreck, he keeps a med bag in his truck for such things. I'm quite proud of him.

Recently we made burritos, seen above there. Hyvee makes their own tortillas from scratch so we picked up some whole wheat tortillas, used the last 1/4 lb of lean ground beef, black refried beans, green pepper, onion, and salsa con queso to create a delicious and surprisingly lower calorie dinner than expected. It really hit the spot that night. Inside the burrito it had about 1 oz of ground beef, 1 Tbsp black refried beans, a few strips of onion and pepper with about a tablespoon of cheese, we then topped with cheese and the remaining beef and sided it with the remaining beans (refried beans made with black beans instead of pinto) and the I topped with avocado and tomato. 

Amazing what you can just piece together sometimes when you are just wandering around the store.

Earlier this year, in October, we had a dear friend take some pictures (no not engagement photos, just photos for the hell of it). I had some of just me for some Christmas cards I sent out as well as some of Mike and I for closer relatives. These are two of my favorites. She is such a great friend and we had a great time at the park that day.

So on to January, I found this picture above online and decided to do it, so I have a jar on my counter for things that make me happy and good things that happen. Mike has already gone and made fun of my midnight kiss for New Year's Eve and hearing "I love you" from Mike. Corny, yes. Still makes me smile and is good.

New Year's Eve our original plans were changed due to a snow storm headed into the city. Well, it was a terrible storm but enough to make us leery about venturing too far into the city on a night where drunk drivers abound. Top that with slick roads and no thank you. So we went to one of our favorite local bars and spent the evening there, free shuttle to and from (though I ended up calling a friend to pick us up because the bar failed miserably on the FROM part) and free pizza bar for anyone with a pre-sale ticket (we got ours that morning). So we people watched and enjoyed that thoroughly since we saw a couple argue about their affair, a lady turn a young buck down with the line "You're not even a man." And Mike saw a man pass out at the bar. It was quite the entertaining night, we even made friends.

So after the holidays were over I had purchased a delightful thing from Cabela's with birthday and Christmas money. (My birthday is the week before Christmas - Mike took me to dinner and we shared a large peach cobbler with vanilla ice cream - delicious but absolutely HUGE). I bought my first really warm coat in a long time. Yes, it's duck blind Mossy Oat and a "hunting" coat but it's warm and I love it. 

So today Mike went hunting. Headed out around 6 and was done by 11am. He and his buddy got their limit (3 geese) each and they got to take the dog (his name is Goose) out too. It was a good day for the mighty hunters. As you can see Mike is happy with the days kill.

He even used his Christmas present from me, face paint. I got him this cool new kind that comes in a mini deodorant like container. Pretty cool and he said it worked great and he liked it. That makes me happy. So as you can see we have been busy busy busy but we are back now. We have a post for tomorrow to, we will show you what we did with the days kill.

Here is the promised recipe though, I'm sure you just skipped down and came straight to this. :)

REAL Cheesecake *New York Style* (Mom's recipe)

Heat oven to 375 degrees F.

Crust:
1 (8oz) pkg cream cheese, room temperate (DO NOT FAT FREE CREAM CHEESE)
1/2 cup butter/margarine (1 stick), room temperature
1 1/2 cups flour, all purpose
1/4 cup sugar
1 tsp grated lemon rind

Combine soft cream cheese and butter. Mixing until well blended. Add flour, sugar, and rind. Mix well. Form into a ball. Chill dough thoroughly.

Cookies: On a lightly floured surface, roll 1/4 cup dough into 1/8 inch thickness. Cut with assorted 1-inch cookie cutters of your choice. Sprinkle with sugar and bake at 375 degrees F for 8 to 10 min or until lightly browned.

Crust: Spread TWO THIRDS of remaining dough onto the bottom of a 9-inch spring form pan. Bake at 375 degrees for 25 minutes or until crust is very lightly brown. Cool. Press remaining dough around sides of pan.

Drop oven to 300 degrees F.

Filling:
3 (8oz) pkgs cream cheese, room temperature
1 cup sugar
2 Tbsp flour
1 Tbsp lemon juice (fresh is best)
2 tsp lemon rind, grated
4 eggs

Combine soft cream cheese, sugar, flour, lemon juice, and rind. Mix at medium speed, using an electric mixer. Mix until well blended. Add eggs, one at a time, mixing well after each addition. Pour filling into crust. Bake at 300 degrees F for 1 hour 15 minutes. Or until center is set.

Loose cake from rim of pan; cool completely before removing rim and cutting.

If you wish, spoon pie filling over the top of cake and top with small cookies made earlier.
**Cherry, blueberry, strawberry, raspberry, blackberry, apple, chocolate, etc - let your imagination run wild.

Go out and experiment, take chances, enjoy cooking.

Go out and cook, or bake ;)

Time for a recap - where have we been!?

Ok, ok ok, yes we went a little MIA there. 

I can't say we have cooked or baked much, I have gotten into a rut lately of when I want to bake I stick to the norms. Right now norm means making beer bread. I am FINALLY getting through all the beer that was in my fridge that I knew full well I wouldn't be drinking. I've kind of lost my taste for drinking beer on a regular basis, I'm more sophisticated now - thanks to the wonderful Mike - now I drink Jack and diet Coke. (more expensive too). I blame you dear. ;)

So the weekend of Labor day I had made beer bread and was intending to take to Mike's house when I left. Well, it came out great, I almost over cooked it and burned it since I dropped by my local Hyvee and then ran into a friend, whom I cannot talk to for just 10 minutes, it's always about an hour or more with him. So then it dawns on me when I'm talking to him that "OH CRAP! I LEFT MY BREAD IN THE OVEN!" So then I rush home with thoughts of flames coming from my kitchen window. I arrive home to my sauna kitchen and find the bread perfectly baked! *PHEW* Heart attack averted.

So it was perfectly baked and when I let it sit for a few before cutting (I like to slice my bread then keep in my Tupperware to stay fresh so I can just grab a portioned slice and go) Well when I went to slice the bugger it just fell apart on me. That has NEVER happened.

In any event it still tasted good and Mike and the roomie thought it was delicious.

So that Sunday we decided to make a breakfast skillet. It was quite delicious. It was a quinoa veggie skillet with egg and bacon. Bacon is a must.

As much as I like to believe that you need to rinse the quinoa, unless you have a sieve or cheesecloth, it's a pain and will not be done next time. The veggies included: small sweet potato, green and red bell peppers (1/2 each), onion (1 small), garlic (1-2 cloves to taste). Then there was quinoa. A few strips of thick cut bacon for a topping and and egg cooked your favorite way. I prefer my eggs gooey and over easy so it can be sopped up with bread or just drench this skillet to a delicious goo :) Mike likes his over hard, basically a flat hard boiled egg. I have yet to perfect how to do that for him. I WILL do that, I WILL learn to over cook an egg ;) I jest, I don't mind, those eggs are great for sandwiches.

So you add quinoa to the veggies once the veggies are all cooked up (we forgot mushrooms and decided that white potatoes would have been better or even red). Then you have to add chicken stock/veggie stock or beef stock or water (your preference) to the mix and let the quinoa soak it all up. TOOK FOREVER! Well, seemed like it did due to us being hungry and ready and the smell of bacon floating around the kitchen while the bacon bits sat and mocked us from the counter.

The skillet was worth the wait, could have used some salt and pepper to taste and I had a hard time cooking eggs that morning. In the end regular potatoes would be better, won't forget the mushrooms next time and will use more bacon to top it off with. All in all, not bad. (recipe will be below)

So then when I returned home the next week, Tuesday, I felt like making bread, so I did. I made a no yeast bread. Which I was ultimately hoping would be like Mighty Melts bread, but alas, it is not. Still tasted decent and was tasty while it lasted.

I pulled this out of the oven, all excited because it doesn't take long and is super easy to make. It came out quite crusty and quite pointy. Was not fun to cut. Was quite difficult actually. I think this is due to the fact that they didn't have me put any egg wash or butter wash on the outside before baking and also the bake time was a bit long. I even pulled it out a little early. Next time I will egg wash the crust and then butter, like I did, after baking as well.

As you can see it requires buttering the crust after baking, to soften it. Yeah right, still hurt my hands to cut and the bottom crust - OH MY GOODNESS - was almost un-cuttable! I had to work at it. Tasted good though, especially hot out of the oven with some butter. YUM!!

It was really really really dense and tasted like a soft pretzel, more so than the pretzel bread recipe I made a while back. I think I may try turning this into pretzel bread instead next time I get the craving. Either way the recipe is a keeper, just need to tweak it.

Quinoa Breakfast Skillet

Makes 4 servings

Ingredients:

4 slices thick-cut bacon, chopped (will probably double this)

1 small sweet potato, chopped (will use regular potato – red or russet next time)

1/2 red onion, chopped

1/2 red pepper, chopped

1/2 green pepper, chopped

1 cup sliced mushrooms, chopped

2 garlic cloves, minced

1/2 cup uncooked quinoa, rinsed (will not rinse, was a royal pain)

1 cup low-sodium vegetable or chicken stock (or water)

4 eggs, cooked your desired way

salt and pepper to taste

Directions:

Heat a large skillet over medium heat and add bacon. Cook until fat is rendered and bacon is crispy, then remove bacon with a slotted spoon and place on a paper towel to drain. Reduce heat to medium-low and add sweet potato, onions, peppers, mushrooms and garlic to the skillet, tossing to coat. Cover and cook for 5-6 minutes, stirring once or twice, until soft.

Add uncooked quinoa to vegetables and stir for 1-2 minutes, allowing it to lightly toast. Pour in stock or water and bring the mixture to a boil. Immediately reduce to a simmer, cover and cook for 15-ish minutes until quinoa is cooked through. While quinoa is cooking, prepare eggs as you'd desire. Once cooked, taste and season to your liking.

Serve quinoa in bowls topped with eggs and cooked bacon.

No-Yeast Bread

Makes 12 servings

Ingredients:

4 cups flour

1 tablespoon sugar

1/2 tablespoon baking powder

1/2 tablespoon baking soda

1 1/2 cup water

2 teaspoons vinegar (cider or white)

1 tablespoon butter or margarine

Directions:

Heat oven to 400 degrees F. Combine dry ingredients and mix. Combine water and vinegar. Add wet ingredients to dry and mix.

Turn dough out onto floured surface and knead for two or three minutes (no need to overdo it). Shape into a round (about 1 1/2 to 2 inches high), then place on pan. Dip a sharp knife into flour and cut an 'X' into the top of the loaf.

Bake 40 minutes. Remove, and while hot, glaze with melted or softened butter. The butter glaze gives flavor as well as softens the crust.

Nutrition:

(depends on ingredients and brands you use, this is a rough estimation)

165 calories, 1 grams fat, 33 grams carbohydrates, 4 grams protein per serving. 

Yes, I included nutrition on the bread - why? Mike and I have been doing the "Insanity" workout. I am on my 4th week and he is on his 3rd. I personally can't say I see a difference but then again, that's me. I'm hoping for the best. I can, however, see a difference in Mike. He's looking great. So we are eating healthier (we still have our treats mind you), and exercising hard. I will definitely be ready for my 5k Rugged Maniac in October. 

So folks, that is what we have been up to, Mike cooked pork chops and black bean salsa Friday last weekend but we didn't take pictures. He was so kind to make dinner while I worked out and sweat my booty off. We then pretty much didn't cook after that and ate out, probably not practical. We will see what the weekend holds this weekend since we are off to St. Louis to visit his parents, the official official meeting of the parents. Should be interesting. Granted from what I have seen of his parents, they are a normal mom and dad. It's gonna be easy. We will share what we can from our St. Louis adventure, the local joints and local favorites. Time to get our foodie hats on. 

Go out and cook folks!