I hope I’m looking at some A’s this semester! I need them since I’ll be graduating in December. Right now the possibility of pushing back graduation to next May and slowing down a bit is tempting, but I think it’s just best to get over it and keep on going.

I’ve been excited about the warmer weather, because that means picking up where I left off last year with my backyard garden. Mom said we’re going this weekend to pick up the seeds. I’ve got the greenhouse all ready to go, and I’ve been thinking pretty deeply about what I’m going to plant this year. I know I want lots and LOTS of basil, which I prefer to grow in pots. It would be nice to get some different types growing this year, too. I’m thinking about garlic flavor chives (since we all know I despise onions), cherry tomatoes, a couple of roma plants, some cucumbers (even though I’m unsure of what variety… although I was wanting pickling ones last year, I was happy with the refrigerator pickles my marketmore 76′s made. it was a crazy good crop, too), and perhaps some squash or zucchini. My mom loves squash.

I learned a lot about veggie gardening last year. I’m hoping I’ll get even better results this summer. I’ve also been eating a lot healthier lately, something that will be evident in my upcoming recipes. I’ve basically fallen back into my workout routine with the help of my mandatory aerobics class (college elective credit) and my discovery of Zumba. I really enjoy Zumba, probably because of my dance background. I own the Wii game and I’ve attended a couple of classes and I really find that both are beneficial. The reviews on Amazon don’t do the game justice. People who don’t feel they get a workout from Zumba are not performing the moves correctly, plain and simple. I’ve thought about expanding the blog even further to include exercises, etc. but it already covers so many different topics. I’m thinking a separate blog might be more appropriate for that sort of thing.

On a final note, before I part and go back to studying for my International Finance exam, please keep the families and victims of the UAH Biology Department shooting in your thoughts and prayers. February 12th, my mother’s birthday, was the anniversary of the horrific event on my school’s campus. Keep the survivors in your prayers as well, especially Dr. Leahy and Mrs. Monticello, who both are in recovery for gunshot wounds to the head.

But anywhooo, I decided that this week I’m going to post what’s going on in my neck of the woods, because, well, if I make it public for the internet to see, I have to follow through with everything.

1. Start trying to clean up my studio. I’m lucky enough to be blessed with a huge craft room/studio, and honestly, right now it’s a huge mess. I couldn’t accomplish anything in it, much less walk through it. My goal is to get everything picked up, find a place for my yarn stashes, numerous baking pans, etc. This will probably take a few weeks but I’m hoping that I can post a few pics of it when I’m done. Maybe I’ll even be able to fit my dress form in there so that I quit waking up in the middle of the night thinking there’s another person in my room (haha)! I hope to accomplish finding some cubes to stick my yarn in, sort of like the yarn boutiques do it. We’ll see.

2. Study for the two tests I have this week. This should be my #1 priority, but honestly, it’s soooo boring. I’ll be home free after wednesday.

3. Get the seeds started for this summer’s garden. I should’ve already started my herbs by now, but since I’m using a 72-slot greenhouse, I’ve held off to do everything at the same time. This year I’m planning on cucumbers since they were so successful last year, cherry tomatoes, zucchini, and I’m exploring the options of adding carrots. I’m just not sure my little box is suited for them. I’ve read that if I plant them in a giant rubbermaid-ish container that would work. Ahh, garden research. It’s difficult because so many people have so many different opinions on what is correct and what is not.

4. Finish my quick crochet HOT PINK blanket by Valentine’s Day and post about it. I’m two feet into it. This thing is super bright.

Hope you all have a wonderful week and I hope I can finish everything I need to get done. Expect posts!

As it turns out, these cookies are made with 100% whole wheat flour. No all-purpose flour in this recipe at all. Does that make them super extra healthy? I hope so, because I loved them! They still have butter and sugar and whatnot, but surely they’re better than chocolate chip cookies. They’re packed with dried fruit and (optional) nuts. Whole grains and protien! It’s like a trail mix in a cookie.

I used the King Arthur Whole Wheat flour I’ve had lying around, and, per the demonstrator’s advice, I fluffed up the flour before I scooped and leveled. I’m not sure if it made a difference since I’ve never made this recipe before, but I did find that since I added the dried fruit and the nuts, the dough needed a few teaspoons of milk to come together.

King Arthur Whole Wheat Flour was determined to be the best tasting whole wheat flour by Cook’s Illustrated in this month’s new issue. I’ve never tried any other type of whole wheat flour, but it’s good stuff. And it’s easy to find, carried at Wal-Mart.

So if you’re looking to make some healthier cookies, this is the recipe for you. They reminded me a bit of the Kashi soft baked cookies that are out on the market currently. The spices aren’t too overbearing and the center of the cookie is nice and soft, while the edges are crisp. Perfection.

Cranberry Oat Delights

From kingarthurflour.com

Ingredients

3/4 cup ( 1 1/2 sticks, 6 ounces) unsalted butter
1 1/2 cups brown sugar
2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon vanilla
1 large egg
1 1/3 cups (4 5/8 ounces) old-fashioned rolled oats
1 1/4 cups King Arthur Traditional Whole Wheat Flour
2 cups dried fruit: cranberries, diced apples, chopped dates, raisins, chopped apricots, or the dried fruits of your choice
1 cup (3 3/4 ounces) diced pecans or walnuts

Instructions

Cream together the butter, sugar, spices, leaveners, salt, and vanilla. Beat in the egg. Add the oats, flour, fruit, and nuts, and stir to combine.

Drop the dough by heaping tablespoonfuls onto a lightly greased or parchment-lined baking sheet. Bake the cookies in a preheated 350°F oven for 7 minutes; reverse the pans on the racks, and bake for an additional 7 to 8 minutes, until cookies are beginning to brown around the edges, but are still soft in the center. Remove from the oven, and cool on a rack.

I made these with cranberries, but I’m sure you could sub in all sorts of things and it would be equally delicious. White chocolate or dark chocolate chips are an excellent idea. Next time I make these, and there will be a next time… I will definitely add chocolate chips!

There are tons of other whole wheat recipes at kingarthurflour.com. There is also an entire cookbook that King Arthur published recently that was devoted entirely to whole grains. If you’re already eating the bad sweet, you might as well get some nutrients out of it.

The expert who taught the class is a former pastry chef from the Ritz-Carlton who now works at King Arthur. He did a really excellent job of explaining why things worked the way they do. Here are some interesting tidbits I learned during the presentation:

• Rapid-Rise yeast, as opposed to just instant dry yeast, is only good for making breads that need only one good rise. Beyond that, you need to stay away from Rapid-Rise. I didn’t know this, and I’ve been using rapid-rise for everything.
• You need to “fluff up” a bag of flour before you scoop and level. Also, dipping and leveling results in a total of an excess of 2 to 3 ounces of flour because flour compacts! Crazy! I’ve been using too much!
• You can measure the temperature of water that is supposed to be “lukewarm” by sticking your finger in it. If you can hold your finger in for 10 seconds, it’s warm enough for the yeast.
• King Arthur flour has a baking hotline that you can call when you have a baking dilemma or crisis at home… very cool!
• and more…

And there were also giveaways! I didn’t win anything, but my friend Laura won a bag of bread flour and said I could have it since she never used that type. Everyone also got $10/20 gift cards, red star yeast samples, recipe books, catalogs, hershey’s coupons, and yummy cabot cheese samples.

I’m really glad I got a chance to go! You might be seeing the yeasted braided cheese filled coffee cake that was made in the demonstration on my blog soon

For some reason, I’m really dragging today. International finance is my last class and then I am going home to take a nap and get ready for tonight!

I would like to apologize for such a crummy photo. I know that the rule is to use natural light whenever possible, but I simply did not finish dinner quickly enough to catch some daytime. Sorry. You get the picture, though. Creamy deliciousness.

Charles really enjoyed this dish, although he did complain that it was a bit shrimp-y for his taste. He suggested I reduce the amount of shrimp so it isn’t so overpowering. I did increase the amount relative to the recipe, (used 1.22 lb instead of 1 lb) so I guess the lesson here is don’t mess with the Test Kitchen’s proportions!

Penne alla Vodka with Shrimp

Serves 4

From 30-Minute Suppers: Fall 2010 by America’s Test Kitchen

Ingredients

8 plum tomatoes (about 1.5 lb), cored and chopped

salt and pepper

2 tablespoons olive oil

2 garlic cloves, minced

2 tablespoons tomato paste

1/2 tsp red pepper flakes

1/3 cup vodka

1 lb. large shrimp, peeled and deveined

1/2 cup heavy cream

1 pound penne

Instructions

1. Bring 4 qts. water to a boil in a large pot. toss tomatoes with 1/2 tbl salt and let drain in colander set over bowl for 5 minutes.

2. Heat oil in a large nonstick skillet over medium heat until shimmering. Add garlic, tomato paste, and pepper flakes to skillet and cook until fragrant, about 30 seconds. Stir in tomatoes and vodka and cook until slightly thickened, about 5 minutes.

3. Season shrimp with salt and pepper, add to skillet, and cook until just opaque, about 3 minutes, stirring halfway through. Add cream and cook until heated through, about a minute.

4. Meanwhile, add penne and 1 tablespoon salt to boiling water and cook until al dente. Reserve 1 cup cooking water, drain pasta, and return to pot. Stir in shrimp sauce and 1/2 cup of the cooking water. Simmer pasta over medium heat, stirring until liquid is thickened and mostly absorbed, about 1 minute, adding more reserved cooking water as needed. Season with salt and pepper.

"Look happy this time!"

That’s my sweet boy above. I actually had to make a few changes to this recipe, and I’m glad I did. I decided to chop up about 1/4 cup of basil and add it to the sauce right before combining it with the pasta. I would even add more if I were to make it again. It added a nice green taste to all that creamy stuff. I also forgot to tell Charles to reserve cooking water when he drained the pasta for me, so I increased the amount of heavy cream to almost a cup and simmered the mixture for longer than a minute until the sauce thickened a bit. Then I just poured the shrimpy sauce into the pasta and stirred over the hot burner until it was nicely combined. Still turned out perfect!

Also, Charles told me today that when he reheated his pasta, he added parmesan to the top and microwaved it until it was melted. He said it really added something to the dish. Next time, upon his suggestion, I’ll top the prepared pasta bowls with freshly grated parmesan (and perhaps some extra basil) before serving.

So I’ve been working out at the gym before my academic classes on Tuesdays and Thursdays. I have a HPE class (health and physical education) in the mornings, and so far I love the class and adore my aerobics instructor. I’ve been getting on the elliptical after the strenous class and working my butt off for an extra hour to try and build some strength back up in my shins. I’ve found it’s necessary to take a shower before my international finance class, because, well… I’m gross after I work out. There really isn’t any way to sugar coat that. The showers at the fitness center are actually really, really nice. My mom doesn’t want me to take any of her good washcloths from home to the sweaty gym, so I decided to crochet one.

I’ve made knitted washcloths before, and I LOVE them. I love that you can knit designs into them. One of my favorites is the monogram dishcloth. I’ve given them as gifts and they are always well-recieved.

My only beef with knitted cloths? They take forever. It might just be cause I’m slow, but there is no doubt that it takes longer than crocheting a simple cloth.

I’ve found this pattern to be quick and easy. They work great and exfoliate, and also wash up well. You’ll need about a half a ball of Lily Sugar n Cream solids and a bit of Lily Variegated that matches the solid. I finished it in a bit over 1.5 hours, but if you’re quick you might be able to finish it faster.

Easy Crocheted Dishcloth

From the Lily Sugar n Cream website

Dish Cloth: With MC and 4.50 mm hook, ch 42.
Foundation row: (RS). 1 sc in 4th ch from hook. *Ch 2. Miss next ch. 1 sc in next ch. Rep from * to end of ch. Turn. 20 loops.
1st row: Ch 3. *1 sc in next ch 2 loop. Ch 2. Rep from * to last ch 2 loop. 1 sc in ch 3 loop. Turn.
This row forms pat.
Cont in pat until work from beg measures 8 ins [20.5 cm] ending with RS facing for next row. Fasten off.

Border: With RS facing, join A to ch 3 loop at end of last row.
1st round: Ch 1. *(1 sc. Ch 3. 1 sc) in corner loop – corner made. Ch 2. (1 sc in next loop. Ch 2) 19 times along side. Rep from * 3 times more. Ss to first sc.
2nd round: *Work corner loop. Ch 2. **1 sc in next loop. Ch 2. Rep from ** to next corner. Rep from * 3 times more. Fasten off.

What’s odd about this pattern is that, although I used a smaller hook (G/6), my cloth actually turned out much larger than the pattern suggested. I just went with it, making sure it was an even square, and it ended up about 10 inches by 10 inches. No problem with that, but my guess is that I chained too loosely in the beginning. The next one I make, I will make in the variegated and then border in the solid so I have a set. These are also really great as kitchen towels/dish cloths.

I like Valentine’s Day. I think it’s sad that there are so many people that hate it so much. In elementary school, I loved making the cards for all the kids in my class. It’s just always been a really special holiday to me, though not for any particular reason. I just like it. I like this after-Christmas season. After Valentine’s day comes Mardi Gras, a holiday that we definitely celebrate at my house.

And speaking of Valentines, I’m planning on giving these to Charles. He loves red velvet and started a new job this week! I just couldn’t resist tasting one, though… or two…

How pretty are these?

I followed the recipe exactly to a T, except I used a 9 by 13 pan. I read in the reviews that people were having issues with gooey centers. Sunny suggested using an 8 by 8 inch pan, so I thought spreading the batter out more would help. I was correct. Plus I made a higher quantity of brownies using the same amount of batter. This might alter the baking time a bit, use your judgment. I am fairly certain it was about the same.

Red Velvet Cream Cheese Swirl Brownies

Recipe by Sunny Anderson, Source: foodnetwork.com

Ingredients

Red Velvet Brownie Layer:

• 1 stick unsalted butter
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/4 cup cocoa powder
• Pinch salt
• 1 tablespoon red food coloring
• 1 teaspoon vinegar
• 2 eggs
• 3/4 cup all-purpose flour
• 1/4 cup chopped toasted walnuts



Cream Cheese Layer:

• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1/8 teaspoon vanilla extract  

Directions

One of the biggest reviewer complaints was that these were too cake-y. I did not find that to be true at all! If you do make these, make sure you don’t overbake or you might end up with a cake-y mess!

One of the best types of gifts to get a foodie or a passionate home cook is a kitchen-y gift. Trust me, it’s a win-win for you. She gets the equipment she’s been drooling over, you get the food that she makes with it. I’ve compiled a list of some of my favorite things (things I have and things I want) to give those clueless fellows out there an idea of what the serious home cook/baker really wants.

1. Staub 2 3/4 quart round enameled cast iron cocotte- $100.0o

Picture from Williams-Sonoma.com

Not only is this a great price point for a Valentine’s day gift, it’s every cook’s dream. While Le Creuset has dominated the enameled cast iron market in the U.S., Staub reigns in many parts of France as the top restaurant cookware with the most elegant presentation. And it’s now available at Williams-Sonoma! I can personally vouch for this oven as I have three in it’s size (two oval and one round- both found on an even better sale than Williams-Sonoma’s, but that was just luck). It’s the perfect size for any dish if it’s just the two of you, but I believe it can fit enough to feed three or four. Many people who own these have about three or four of them, as it’s the best size for everyday use. 

2. All-Clad Instant Read Thermometer- $39.95

W-S.com

So maybe an instant-read thermometer isn’t the most romantic gift in the world, but if you’re anything like my boyfriend, you give gifts that are functional. I don’t have this thermometer, but I’ve been eyeing it ever since my Taylor (also available at W-S) either broke or ran out of batteries. So far, it’s hard to tell. The serious home cook is constantly measuring temperature… surprise her with this and, if she’s anything like me, she’ll react like you bought her expensive jewelry!

3. Emile Henry Artisan Ruffled Pie Dish- Red- $44.00

W-S.com

Bakeware doesn’t get any prettier than Emile Henry. I purchased this stunning pie dish during Williams-Sonoma’s bakeware sale (15% off! yeah!) a few months ago and, while I have been dreaming of what to put in it, I haven’t used it yet. I will say, though, that any and every home baker (especially the ladies) would be smitten with this dish in the deep, romantic red color. Not only would it be perfect for Valentine’s day, but also the holidays or any other time of the year.

4. King Arthur Flour Gift Card- any $$ denomenation

kingarthurflour.com

I dream of visiting Vermont one day. I imagine staying at a B&B, tasting real, fresh maple syrup, touring Ben and Jerry’s, and… oh yeah.. a trip to King Arthur Flour! Even though such a trip is probably a long ways away, I still have access to some of the amazing products offered in the shop via the King Arthur website. And you can purchase a gift card for your loved one, allowing them to browse and purchase some wonderful but hard-to-find ingredients.

5. The Culinary Institute of America’s The Professional Chef

from amazon.com (obviously)

This book is SO COOL. It is essentially a textbook that covers basically everything. It’s even got a huge glossary of cooking terms (like vocabulary words). It’s the perfect reference, the only one you will ever need. It’s available on Amazon for $40.00, $30 off retail price. Great price, great book, great gift!!

6. Espresso Maker- DeLonghi- $80.00

amazon.com

I have a good friend who owns one of these… she keeps it in her dorm and it’s adorable! This is the perfect gift for the coffee lover or the starbucks addict… and it can save money in the long run.

7. Apron from Boojiboo on Etsy- $28.75

Boojiboo.com

Okay, do I really need to explain this one? Boojiboo aprons are adorable. I actually recieved one for Christmas from Charles’ sister and it is made very well. So sturdy and soft!

8. Foodzie Tasting Box Subscription- $19.99/mo. in increments of 3, 6, and 12 months.

I don’t really have a photo of this one, but there’s a blog post about it on yummery that explains it better. Basically, the recipient will get an awesome box full of goodies each month. What could be better than that? It’s like Valentine’s day 12 times a year!

9. All- Clad Measuring Cups ($40) and Spoons ($18) or Set ($50)

Source: W-S.com

This makes the perfect gift because it’s extravagant. Isn’t that the point? Yes, it’s $50 for a set of measuring cups, but they’re beautiful!

10. Cook’s Illustrated Online Membership- $35/yr.

This is the most valuable kitchen item I own, and it isn’t even tangible! Being a member of the site allows me to access thousands of awesome recipes, reviews, and videos, all from America’s Test Kitchen.

… So there you have it! My list of the top 10 Valentine’s Day gifts for a foodie. Most of them apply to male cooks, too, I would think… but I wouldn’t know!

I have a confession to make: I’m not a huge fan of whole wheat. More than anything, I think it’s a texture thing. I know it’s good for you, and 95% of Americans don’t get enough whole grains, but I’m just not crazy about the stuff. I’ve had an unopened sack of King Arthur Whole Wheat Flour in my pantry for a few months now, conflicted on whether or not/how I was going to use it.

Then I bought the America’s Test Kitchen Family Baking Book (I know, I know, I really need to start pulling from other sources). I was hoping that there would be more baking recipes in the book, but making muffins and freezing them for school mornings next week sounded like a great idea to me. The book didn’t say I could freeze them, but of course I don’t see a problem with it as long as I defrost them in the microwave on 50 percent power.

And these muffins have a grand total of… 300 calories in them. That’s really good for a full size muffin! Often, you will find recipes for miniature muffins that have calories in the upper-hundreds. Who gets filled up by ONE mini muffin? Not I. I will gladly consume a 300 calorie full sized muffin. The lightly spiced flavor of these muffins is not only perfect for cold weather, but also for any time of the year. Often when I see the word “spiced” I get nervous because I really like to keep my spices light in my baked goods. Not too much, not to little, just light. These were perfect.

The muffins are light and fluffy, not grainy, because they are made with whole wheat flour and cake flour. Good stuff! The recipe said it makes twelve muffins, but I made it correctly and ended up with fifteen.

Simple Spiced Whole Wheat Muffins

From the America’s Test Kitchen Healthy Family Cookbook (go buy it, it’s wonderful!), paraphrased a bit.

Serves 12

Ingredients

2 Cups Cake Flour

1 Cup Whole Wheat Flour

1 1/4 Cups Sugar (plus 1 tablespoon extra for sprinkling)

1 Tablespoon Baking Powder

1/2 Teaspoon Salt

1/4 Teaspoon Ground Cinnamon

1/4 Teaspoon Allspice

6 Tablespoons Butter, Softened

2 Large Eggs

1 Teaspoon Vanilla Extract

1 1/2 Cups Lowfat Sour Cream

Instructions

1. Adjust an oven rack to the middle position (I liked upper middle. If you have more than 1 tin full of muffins, bake them one at a time!). Oil a 12- cup muffin tin (I use Wilton BakeEasy). Whisk cake flour, 1/4 cup of the sugar, baking powder, baking soda, salt, cinnamon, and allspice together in a bowl,

2. In a bigger bowl, cream butter and 1 cup of the sugar. Add eggs, one at a time, until combined. Mix in vanilla until just incorporated (overmixing ruins muffin tops!).

3. Beat in a third of the flour mixture, then half of the sour cream. Repeat with another third of the flour mixture and the last bit of the sour cream. Add in the last third of the dry mix, beating until just incorporated (don’t overmix!)

4. Using a 1/3 cup measure, drop the batter in equal portions into the muffin tin (this is important for calories!) Sprinkle with leftover tablespoon of sugar.

5. Bake muffins until golden and just a few crumbs are attached to cake tester when inserted into the center, 25 to 30 minutes. Halfway through baking, rotate pan. Let muffins cool in tin for five minutes before transferring to a cooling rack to cool for an additional ten minutes, then serve.

I think these will be perfect for breakfast when I’m on the go. They were great fresh, can’t wait to try them for breakfast next week!