Wordpress Cooking Challenge

A Failure and A Liebster Award

Sadly, I have to admit that my WordPress Cooking Challenge, to make the dishes of eight bloggers is a bust. At least for now. I was able to make seven great dishes by seven diverse and fantastic bloggers from around the world. It’s been a lot of fun, and it’s something I plan on continuing to do in the future! My last dish is from What’s Bec Cooking, one of my favorite blogs because of getting to know Bec; who is supportive and kind, and her dishes and desserts look amazing! I also have recently become a huge fan of some Indian curry chicken dishes. So, when I read the title for the recipe Quick and Easy Curry Chicken, I was enthusiastic to try this dish with an Asian twist. Unfortunately, I have been unable (to date) to locate Kaffir lime leaves and curry leaf stalks. You cannot imagine my disappointment!!! I’m not giving up, let’s just say I’m putting it on hold, until I can expand my ethnically diverse grocer options.
In better news, I have been nominated by Chronicles of a Keeper for another Liebster award! I’m so appreciative! She has a great blog about food, family and faith… My three favorite things! I also love sharing great blogs I find in hopes that others will enjoy them as much as I do!
The rules of the award are:
• Link back to the person who nominated you
• Include the instructions in your post
• Answer the 11 questions given to you by the nominator
• Display the Liebster award logo in your post
• Nominate up to 11 other bloggers with less than 200 followers
• Create 11 questions for the nominees
• Notify all nominees via social media/blogs

Here are the questions for me to answer:
1 What brought you to the world of blogging?
I had very little knowledge of what blogging was about before I started. But I did have a strong desire to contribute in another way than just being “mom”- without quitting my day job.
2 What do you find to be the hardest part about keeping a blog?
Achieving the level of creativity I’d really like! My priority is still being a stay at home mom of four. I clean house, pack lunches, change diapers… it takes time, literally.
3 Do you try and mimic others’ writing style or do you thrive on being your own style of writer?
I wish I felt like I had a writing style! I keep thinking I should take a class (in my free time). I pretty much just write the way I speak and think.
4 If you were to ever host a “famous” writer for a guest post, who would you choose?
My leisure reading these days is pretty much limited to cookbooks, which is befitting for a guest post on my blog! Maybe Ina Garten, since she doesn’t have a blog of her own.
5 How does your faith impact your writing?
I want to be a light and a positive influence. I want to feel like anyone, children even, could read my blog and it would be safe. Jesus is the center of my life, but I didn’t start this blog to preach. I’m just sharing my life, and hopefully He shows.
6 How does your writing impact your faith?
Specifically, knowing that I’m putting my words “out there” maintains a level of accountability.
7 What other outlet do you have besides writing?
Baking and cooking, but I really keep telling myself I’m going to start regularly exercising.
8 Do you sometimes wonder you share too much in the blogosphere world?
Definitely. Almost daily. Four months ago I didn’t have a Facebook or an Instagram account, it’s a culture shock.
9 Do you sometimes feel that maybe you are too guarded in the blogosphere world?
No.
10 How did you decide on what (and how much to share) about your family?
I can’t say I haven’t thought about it. But I really have just taken it one story/event at a time. I decided the people I relate with most, and who I have connected with the most, and ultimately who have been the most helpful are those who have shared their experiences openly.
11 Do you have any blogs you really faithfully follow (as in actually consistantly read)? (If so, share!)
I follow about 100 blogs plus, I read at least half of them in their entirety (the majority being recipes). I consider many of them to be friends. Off the top of my head (including but not limited to and in no particular order): Natascha’s Palace, What’s Bec Cooking, Life Bellissima, Healthy in all Hues, Lynz Real Cooking, Quirky and Wonderful, OLD Country Girl, Old Orchard Chronicles, Chorizo & Thyme, The Richmond Avenue, Clair Neriah, Rachel Mankowitz, The Annalist, My French Heaven, Smiling Notes, Bright Shiny Objects, The Pioneer Woman, How Sweet Eats…

I think I have nominated most (if not all) of those blogs in the past, with the exception of Chorizo & Thyme. Which is why I’d like to nominate Roberta of Chorizo & Thyme for the Liebster Award!

Your 11 questions (should you choose to accept) are as follows:

  1. What got you into blogging?
  2. You’ve been at this a little while now. What drives you to keep posting?
  3. You’ve traveled quite a bit, where is your favorite place you’ve been?
  4. Where would you like to go that you haven’t been?
  5. Who do you love to read?
  6. You and a guest have just been awarded dinner anywhere in the world; Where are you dining and who are you bringing?
  7. The president of Malta has read your blog and is coming for a no fuss home cooked dinner, what are you making?
  8.  Are you more of a coffee or tea person?
  9. What bothers you most about being a blogger?
  10. Which is your favorite season, and why?
  11. It’s a perfect rainy afternoon all alone: do you pour yourself out over a typewriter, read a book or watch a movie?

Thanks again Chronicles of a Keeper!

Life Bellissima’s Triple Chocolate Chip Cookies

I am loving my WordPress Cooking Challenge to make recipes of fellow bloggers! (Of course what’s not to love when you’re making chocolate chip cookies?) And I’m almost to the finish line! My seventh selection, out of eight recipes to try, was from Life Bellissima, a beautiful blog about her faith, family, recipes and life on a farm- including chickens (My dream! And, by the way, if she starts roasting coffee and opens a little cafe, I’m moving my family to Idaho!) Anna of Life Bellissima, is also an advocate of organic eating, just another thing we have in common. Sometimes you just have those instant connections, when you know you are kindred spirits (like from Anne of Green Gables). This is one of those times.

Going through this recipe was fun. Firstly, I rarely use almond milk in baking (for no particular reason). But it was fun to feel like I am making a treat with a different kind of nutritional value. It also called for coconut oil, which I have out on the counter top at all times, but I don’t think I’ve put in my cookies before. I love trying new things! However, the best part of this recipe is that there are no eggs, so it’s is nice to have a cookie recipe in case you are out of eggs (which Anna probably isn’t since she has chickens…). But is even better when you can without hesitation tell your assistant, aka your four year old daughter, that yes indeed she can eat taste the batter!

Anna did mention that she had to bake the cookies a little longer than the recipe she adapted these from, and I did too (about 14 mins, as opposed to 11). And even though I let them set for a while, they were still so soft and pliable that some of them could still fold and break… which was AWESOME! They were so soft and chewy! And very chocolate-y. I loved them and so did my my nine year old chocolate officiant. He aptly claimed they taste like “brownie cookies”!

For the original recipe and instructions visit Life Bellissima!

Easy Honey Cake from Natascha’s Palace

My blogging friend Natascha from Natascha’s Palace currently resides in Spain. I am envious of her cookbook collection and I enjoy how she incorporates what she is currently reading into her posts. From Julia Child to Monet, she has a fascinating way of bringing their recipes to life; all the while sharing her personal journey as a teacher, traveler, and wife… Thank you Natascha, your blog is a joy!

I love that the recipe called for “de miel” (honey), I feel so cultured! And I love that Natascha used a beautiful flower, (I tried to emulate her pic, but I am not sure my flower is edible). Aside from the beating the egg whites until stiff (because sometimes I can be lazy)… this was such an easy and delicious recipe! The aroma really made me love the smell of my kitchen and being that the mornings and evenings are getting quite chilly, it was lovely to finally have something baking in the oven! The honey drizzled on the top of this cake really kept it moist. And the hint of cinnamon in every bite was just enough to give a little depth. I really enjoyed this cake (as well as my friends and family) and it seemed like such a perfect dessert to add other ingredients. I thought “wouldn’t it be fun to throw in some pieces of chopped apple?” I’m getting excited just thinking about it. Baking season is here!

Thankfully Owen fulfilled my Christmas request a couple years ago and bought me a food scale from Sharper Image, because the measurements are in grams, not cups. Which for whatever reason I couldn’t get a clear translation on, so I got precise and weighed it out. I have included my dry ingredient measurements for you! My liquid measuring cup has ml’s on one side, phew! For the original recipe visit Natascha’s Palace!

As organic as possible (my input)

120 ml honey, plus more for topping

3 large eggs, separated yolks and whites

2 Tbsp sugar

150 ml milk

120 ml olive oil

1/2 tsp cinnamon

1 1/2 cups plus 3 Tbsp flour

1 Tbsp (rounded) baking powder

Confectioners sugar for topping (optional)

Preheat oven to 350º. Grease a cake 9″ round cake pan, set aside.

Heat the honey in a small pot until it is liquid-y, remove from heat and pour into a mixing bowl. Beat the egg yolks and sugar into the honey, add the milk, cinnamon and oil, mix well. Sift flour and baking soda in a large bowl, add the wet ingredients and combine. In a separate small bowl, beat the egg whites until stiff. Fold them into the flour mixture until just incorporated. Pour the batter into the prepared cake pan and bake for about 30 minutes until an inserted toothpick comes out clean. Let cool about 10 minutes and remove from pan onto a cooling rack. When cooled completely sprinkle with confectioners sugar and drizzle with honey. Enjoy!

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Lynz Real Cooking’s Chicken Divan

I am thoroughly enjoying my WordPress Cooking Challenge from Healthy in All Hues to make the dishes of 5-7 fellow foodie bloggers. (I chose 8!) I not only enjoy creating recipes, I love making other peoples’ recipes! Why not support my fellow bloggers and try new dishes? Brilliant!

Lynn has an amazing blog about raising nine children and the ups and downs of her experience living in Saudi. (I’m captivated.) At first I was thinking, nine kids! How does she have time to cook? And then I thought, all of those mouths to feed, she probably never leaves the kitchen!

Why have I never heard of Chicken Divan? I am thankful to Lynn for sharing it! It’s nourishing and well, for lack of a better word, delicious! The ultimate retro comfort food! There were a couple steps, and I was moving along… and then I got to the curry. All of the sudden I was reminded of my grandmother, and then I was connected in a much deeper way. And the warm fuzzies kept coming as it baked in the oven and filled my home with a heart-warming aroma I was not accustomed to, but will be from now on. Honest to goodness it just kept getting better!

I prepared the recipe with rice just as Lynn had done in her photo. My only dilemma was that my sauce seemed a little wetter than the one in her picture, so I served it in a bowl over the rice. No disappointment here, it was fantastic, scrumptious and everything I want my food to be! I called my sister right away to say she had to make it for her family. By the way, this is going to be a staple in my repertoire! No wonder everyone (but me) had heard of it before! I think I might start a new challenge: make everything on Lynn’s blog! For the original recipe visit Lynz Real Cooking.

As organic as possible: (my input)

4 slices bread

4 Tbsp butter, melted

1 large crown broccoli, cut into bite size pieces and steamed

5 chicken breasts, boiled and shredded

1 cup mayonnaise

1 large can chicken condensed soup

2 1/2 cups water

1 Tbsp curry

juice of 1 lemon

1 cup shredded cheddar cheese

Preheat the oven to 300º

Place bread on baking sheet and place in oven, cook until toasted and turn the oven up to 350º. When cooled break into pieces and toss with melted butter. In the meantime, layer a large casserole dish with the broccoli followed by the shredded chicken. Mix the mayo, soup, water, curry, and lemon juice in a large bowl and pour evenly over the broccoli and chicken. Top the mix with the shredded cheese and toasted bread pieces. Cover and bake for 45 minutes. Enjoy the smell of your kitchen. Serve warm (on a bed of rice). YUM!

Sweetima’s Chocolate Mousse

One of the best parts about food blogging is you are constantly coming across new blogs with interesting recipes. Sometimes there is an instant connection, something intriguing that makes you want to know more. For me, I was instantly curious about Sweetima’s soft faded pictures of sweet treats. They all look beautiful, fluffy and light… and I’m a sucker for beautiful desserts.

I was always a salty person growing up, I’d take a bag of chips over brownies, ice cream or cake any day of the week. But that all changed during my first pregnancy. In strong waves of desire, I craved chocolate. All of the sudden I understood words like chocoholic. Nothing else but chocolate would do. When the pregnancy was over, my love of chocolate remained. Now I am officially a sweet and salty person.

I was having a strong yearning for chocolate on the day Sweetima posted the recipe for Chocolate Mousse, and I made a comment (and a mental note) to try this recipe. When fellow blogger, Healthy in all Hues, posted a challenge to make other food blogger’s recipes, it was just the incentive I needed!

The recipe was easy enough to follow, but I must admit I had a little complication with the method. I was doing okay until I had to whisk the egg whites over simmering water. In my prior experiences I whisked the egg whites at room temperature… and this time I really had to be careful not to let it scramble! Maybe because it was only one egg white? Probably because I could use more practice!

I also got a little panicked when the recipe said to divide the mousse into two portions. I don’t like to feel like I’m not going to have enough food. (I felt like my three year old getting one scoop of ice cream.) To compensate I made plenty of whipped cream, more than the optional amount suggested. But I assure you, the recipe was right! The mousse was rich, decadent and satisfying, more than I needed to appease my chocolate appetite.

For the original recipe and more sweet treats check out Sweetima!

Quirky and Wonderful’s Broccoli Potato Casserole

For those of you who may not know, I have been challenged by a fellow blogger, Healthy in All Hues, to make recipes of seven different fellow foodie bloggers. There are so many delicious choices that I narrowly limited it to eight, and I am seriously thinking about challenging myself to make at least one fellow blogger’s dish per month. I think it’s a great way to promote other bloggers and get to try new recipes, a win/win! For the third installment of my WordPress Cooking Challenge, I selected a Broccoli Cheese Potato Casserole from Quirky and Wonderful.

I’m a practical mother with half of a dozen mouths to feed on a regular basis. Casseroles make a lot of sense to me. They are often loaded with with meat and cheese which not only makes them tasty, but filling- which is always helpful when feeding a crowd. Many times they can be prepared ahead of time, which is really convenient when meal planning. And when you come across a recipe that calls for a tater tot crust, well “hook, line and sinker!” But the best part about this dish was there were so many yummy flavors going on that I could hide the broccoli from my little ones!

The recipe wasn’t difficult, but did require a couple steps. Firstly, let me say that I have never steamed broccoli in the microwave before. What a time saver! Secondly, one of the stages specifically called for Oreida brand potato crowns, but did go on to say that if I tried another brand to let her know (which she confided in the reader, namely me, that she would not rat me out to her mother-in-law, the originator of the recipe). So I feel compelled to say I did try another brand; I used Whole Foods 365 brand of Tater Puffs. Since this was my first tasting of the dish, I cannot confirm nor deny that it was better or worse than another. But I can say that the casserole at large was very satisfying, both in flavor and in mass. Also to follow the recipe I was unable to find condensed organic soups, I could find cream of celery (but not condensed). I’m curious if one of our non GMO cheese dips would make a good replacement for the condensed cheese soup in the future? I must also admit that the recipe was written in a double portion, one for now and one to freeze for the future. And I took the liberty to cut the recipe into half to just make one dish, because we were leaving for the weekend and I did not have the space in my freezer to store another. (Note to self: clean out freezer!)

Thanks Quirky and Wonderful for taking the time to pass down a family heirloom of a recipe. I can see how it would be a comforting dish to a new mother! (I think I enjoyed the leftovers even more! The flavors had even more time to combine… and I wish I had one more in the freezer.) Because there are several stages to the process and Quirky and Wonderful has kindly taken the time to spell it our for you, click here for the original recipe and instructions.

The Richmond Avenue’s Cottage Cheese Oatmeal Pancakes

At first glance these pancakes looked like something I had to try. I know what most people were thinking, “these sound weird,” because Jasmine wrote that they did. But not me, I was thinking these sound unique, I love cottage cheese and look at that picture! I want to eat that! Of course that’s what I think about most of the food from The Richmond Avenue, which is why I selected this recipe for my WordPress Cooking Challenge!

When I started to collect the ingredients I would need to make these pancakes, my first thought was I need to get a new food processor with a larger capacity. Which actually has no connection with this recipe because the instructions clearly state to combine the ingredients in a blender, which I did. However, that was my first thought none-the-less.

It was when I began to pour the ingredients into the blender, I actually started to question “how is this going to work?” I understand that the oats were taking place of the flour (of which there is none) and I think it’s pretty cool that this is a gluten-free recipe. But there was no oil or melted butter, the only fat was in the cottage cheese. The baking powder and vanilla were normal for me (because I make pancakes on a weekly basis), but when I went to throw in a pinch of salt I had to stop myself… no salt in this recipe either! I figured the cottage cheese is probably salty enough and I started feeling healthier by the second. I have to confess- that I used three whole eggs as opposed to 6 egg whites. It was a calculated decision based on four things: firstly, I know from experience that it will add the same amount of moisture: secondly, the recipe did not call for me to whip the egg whites and gently fold them in, so although it may have been lighter I really didn’t feel I was messing with airy-ness: thirdly, I’m not worried about the amount of cholesterol I am eating, although I respect that as a healthy option: and lastly, I love my organic eggs, I don’t have any recipes in the line-up that call for yolks, and I didn’t want to waste them. But honestly all of this inner turmoil isn’t worth it! I did add the optional tablespoon of sugar- because that’s the kind of girl I am.

As I was heating up the griddle and watching my butter foam in readiness for the batter I actually got excited to see how this was going to turn out! And as I watched for the bubbles to cue me that it was time to flip the pancakes, I was happy to see the beautiful golden color that occurred on the first side! So far so good! As I moved my first round of pancakes to a side plate I had to pinch a piece off of one to see how this was going to taste. It was sweet, salty, and just like a pancake, except healthier and full of protein! It’s a delicious recipe and it even got more fun with all of the fresh fruit toppings!

For the original recipe and picture check out The Richmond Avenue

1 cup cottage cheese
1 cup oats
3 Tbsp almond or skim milk
6 egg whites
1 tsp vanilla
1 tsp baking powder
1 Tbsp sugar (optional)
Strawberries for topping (optional)
Blueberries for topping (optional)
Maple syrup for topping (“optional, but not really” – love that BTW!)

Place all of the ingredients in a blender and let it do its thing! Scoop 1/4 cup of the batter at a time on the prepared griddle (with butter or baking spray). Flip when you see the bubbles… Serve warm!
Enjoy! I know I sure did!

Paintbox Mum’s Simple Jammy Muffins

To be honest when I started this particular project I had something specific in mind. Not only did the recipe sound simple enough and sure to taste yummy, but it came with the cutest picture of a little girl in a polk-a-dot apron adding jam to the muffin batter. So of course, I wanted to replicate the moment with my little ones, in their aprons (note to self get polk-a-dot aprons). However, my sister asked that my kids stay at her house last night- as a last little enjoy the summer while it’s still here hoorah! And it ended up that I made these sweet little muffins alone (alone meaning without help because I still had to entertain my nine month old in his high chair, and move around my husband getting his morning coffee for work, etc.) But still it was more quiet than my usual morning, which was a different enjoyment than I had anticipated but still a nice occurrence.

The ingredients I already had on hand, which is always a bonus when you want to make a little something special and it is actually a possibility! It took a little preparation in that I had to convert the grams of flour and sugar into my standard cups (which I have included in this post). Easily enough my measuring cup had both units of measure, mLs and cups, and a Tbsp is a tablespoon across the board (or pond). Since I am a baker at heart, I thoroughly enjoyed hiding a little treasure of jam in the center of each cup of batter. Furthermore I would like to mention that I was delighted at the reference of “cake cases” instead of my standard boring “cups”. How pleasant! I’m going to try to incorporate that into my use of a muffin pan from now on.

The result was a delicious muffin/biscuit and jam hybrid. (And was really good with a little pat of softened butter!) It was a perfect breakfast package with my cup of coffee and I can’t wait to experiment with other jams, and my helpers!

Simple Jammy Muffins by Paintbox Mum

1 2/3 cup flour
1/3 cup caster sugar (fine white sugar)
1 pinch of salt
1 Tbsp baking powder
2/3 cup milk
2 eggs
5 Tbsp melted butter
8 Tbsp jam (we both used strawberry)

Preheat the oven to 375º (190º C). Combine the dry ingredients. In a separate bowl combine the wet. Add the wet to dry. Spoon half the batter into the “cake cases,” make a well in the center and add a dab (approx 1/2 Tbsp) of jam to each cup. Top each muffin with the other half of the batter and bake for 20 minutes.

This is the first of my “WordPress Cooking Challenge” recipes to make from other inspiring bloggers! There are so many great recipes out there and I encourage you to try some! For the original recipe and the adorable picture of the little girl in her apron visit Paintbox Mum!

And thanks to Healthy in All Hues for this great idea!