Kahlua-Banana-Nutella Bundt Cake

After announcing that I'm back on my last post; which was nearly two weeks ago...a lot has happened in my personal life...although, one thing that is really positive is that my eye is healing very nicely after the Retinal surgery, and I'm starting to see better, but it will take at least six months for a full recovery of my eye sight.

Do you ever feel so overwhelmed with things happening around you...especially in your family during the holidays?

I had an urgent and important visit from my younger sister from out of town, staying for nearly a week, just focusing on her issues/problems...forgetting about my own (one of the reasons for not posting)...then, came the horrific tragic news about about the Sandy Hook Elementary School with a gunman on a 'killing spree'...which totally shocked, and paralyzed all of us in the nation, and especially in Connecticut where it took place. I am numb, and feel horrible, sad, angry, can't stop crying for the little 'angels' (I have 2 grandchildren their age) and adults whose lives have been taken so tragically...leaving their family 'heartbroken' forever!

So horrifying, and gut wrenching, that I can't begin to describe my feelings. I could go into a long theory of 'gun control' and 'mental illness' which is already a call for HELP~ I could ask, like a lot of people have asked?

"Why does God allow innocent young children to die in such horror?" "Where was God when this horrific massacre took place?" God established humanity with 'FREE will'...we can choose to do right, or wrong, evil...or good; but there are consequences to our choices. God did intervene...otherwise there would have been more death

We blame firearms, God, and our government, but never blame ourselves as a whole. We cannot ignore mental illness, and need to focus more and getting the help for our children early in life when this kind of problem is detected.

Although some bloggers have posted a 'Silent Monday'...we cannot be silent on any day, when it comes to 'gun control' in our society which has gone out of control in our country. We should have a 'moment of silence' in our own way, or together to honor the 'little angels' and adults that have gone on to their final resting place...so, so sad; our hearts and spirits are broken, and Christmas will never be the same!

 I totally re-created this wonderful bundt cake just from 'tweaking' my banana bread recipe with 1/4 cup of Kahlua liquor; you can substitute 1/4 cup strong coffee in place of the Kahlua. Swirl in 1/2 cup Nutella in the batter, but don't mix it in entirely. Also, be sure to add 1 teaspoon baking powder, and 1 teaspoon baking soda.

 I wanted to link this delicious bundt cake to #BundtAMonth for December to Lora's blog...so sorry; I just don't have the time or energy to do this right now...also posting my recipe. If you would like this recipe I created, do let me know, and I will post it later!

Thank you for all your sweet and caring comments, I am so ashamed for not even visiting my dear friends' blogs, not even my own daughter's @Cake Duchess!

I love you all, dear friends...please forgive me for my silence and 'aloofness.'

Coconut Macaroons

To Guest Post? or not...That is the Question! Coconut Macaroons have been around for a long time; just don't confuse it with the Macarons...which is the French version of the beautiful egg whites, piped in a perfect circle, and sandwiched with another with so many different kinds of delicate and yummy fillings.

I remember well, making these easy amazing coconut cookies in the seventies, but flattening them down, and placing a bright red or green glazed cherry on each of the macaroons just for the Christmas holidays. Now, they are more fashionable, leaving them in their natural state, piled high, and just a light thin drizzle of melted down chocolate glaze.

Now, I've gotten away from the subject that I wanted to cover. I did not make these macaroons just now...not even recently. I made these just 2 days before I got my hands injured...exactly 2 weeks ago to use for a guest post...which took a different route. As you can see, this is my own guest post...and I'm the guest poster for myself!

In the nearly 2 years that I have been food blogging, I have made so many friends, through my blog, but mostly through the Foodbuzz community, which is so amazing! We all share the same mutual interest; which is FOOD!
Actually, even if it's not about food, but a different interest, we still end up celebrating an event with great food!

I do think it's a nice idea to guest post for a fellow blogger friend if the friend is in "need" ...in case of vacation, an illness, or some other reason, perhaps wanting to take a break, but whichever the reasons are, it's always an honor for both parties involved...sometimes things change, and you end up keeping your own guest post, so you might as well make the best of it...and honor "yourself"...after all, you deserve the honor!

Coconut Macaroons

adapted from Epicurious.com

1- 14 oz. package sweetened flaked coconut

2/3 cup sugar

6 Tbsp. all-purp flour

1/4 teaspoon salt

4 egg whites

1/2 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

2 Tbsp. canola, or vegetable oil



Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper.

In a large bowl, stir together coconut, sugar, flour and salt. In a medium bowl, beat the egg whites with

the vanilla extract, until soft peaks form. With a spatula, fold the egg whites into the coconut mixture, making

sure that all has been distributed into it, evenly.

With a small teaspoon drop cookies generously filling up the spoon, keeping them 2 inches apart. Mound cookies higher with your fingers so they don't look matted down.

Bake for 20 to 25 minutes till edges are golden and cookies are set. Top and sided of cookies should be slightly golden, as well.



Melt chocolate chips with oil, in a medium microwavable dish, for about 60 seconds. Take it out, and stir to make it smooth. (if not smooth enough, nuke for an additional 10 seconds longer)

Drizzle over cookies. Refrigerate 1 hour before serving.

Makes 24 cookies



Note: The best thing to use, and it's my tip a small, or medium plastic bottle with a small tip. (it's a clear plastic bottle used for sweet dessert decorations.) Use a funnel to spoon chocolate into it.

You can also use a small teaspoon to drizzle, or cut a tip on a corner of a plastic baggie (but in this case, it's a bit messy, and bag collapses)

Smoky Manhattan-Style Clam Chowder...

Still going strong with Weight Watchers and their amazing recipes from the Weight Watchers New Complete Cookbook. Also received another one from a friend, called Weight Watchers One Pot Cookbook. I can hardly wait to check out some of the delicious recipes. I actually signed up for the meetings...only, because a lot has changed in the program in the last few years, and it's a different point system now. As far as the weight loss, I'm still at 7 lbs of my weight loss, but I do splurge at least once a week, where I don't even try to count the points because it would totally fall off the points track. As you can see, that really does make a difference when you are trying to lose weight!

If you like clams, then you will most likely love Manhattan Clam Chowder. So light, rich, yet oh, so satisfying, and it's actually a Weight Watchers recipe, that I barely altered. The only difference was, that I added a dry chipotle pepper, that I soaked in boiling water, to give it the smoky taste, instead of using fire roasted diced tomatoes. Chipotle has more of a smoky flavor than fired roasted tomatoes would. I must confess, that I'm totally enjoying this new program, and are looking forward to each day with so much enthusiasm to plan a different meal every day, knowing that it's so flavorful, and healthy with lots of fresh vegetables that can be made so many ways. Just look at the robust color, texture and flavor of this gorgeous Manhattan Clam Chowder. I'm so happy to share the recipe with you.

Linking to: Cookbook Sundays @couscous-consciousness

Smoky Manhattan-Style Clam Chowder
adapted from: Weight Watchers Complete Cookbook

2 teaspoons olive oil
(I used 1 Tbsp.)
1 onion chopped
1 large garlic clove minced
1 (1/2 pound) all-purpose potato, peeled, and  cut into 1/2 inch dice (I used 2 large potatoes)
1 small zucchini diced (I omitted it)
1 carrot diced (I added 3)
1 (14 1/2 ounce) can fire-roasted diced tomatoes)
(I added 2 cans of diced regular tomatoes)
1 bay leaf
(1 chipotle pepper)
2 (8 ounce bottles)clam juice
( I used one bottle)
1/2 cup of water
(I used 2 cups of water with 1 Tbsp vegetable base, boiled in the microwave)
1/2 teaspoon dried oregano (I used 1 teaspoon)
1/8 teaspoon black pepper (I used 1/2 teaspoon)
1 (6 ounce can chopped clams (I used 2 cans of chopped clams)

Soak the dried chipotle pepper, after you have boiled it. Let it soak until soft. Cut in half, and clean the seeds out, and cut pepper into small pieces to add to the chowder.
It's optional, you don't have to use it, if you are using fire roasted diced tomatoes.

Heat the oil in a large pot, over medium heat. Add onion and garlic; cook stirring until onion is softened, about 5 minutes. Add celery, carrots, and zucchini (if you're using it) and saute for another 5 minutes. Add the oregano, pepper, and stir through.

Add the tomatoes with their juice, the clam juice, the water, the bay leaf, the chipotle pepper, diced, and bring to a boil. Reduce heat, and simmer partially cover, for about 25 minutes.

Add the clams with their juice, and cook, just until heated through, about 2 minutes. Do not boil, or the clams will toughen.
8 servings
PointsPlus value:4

A New Year...a New You!

Yes, this is a New Year...and a New You...if you let it happen! I've been putting it off for the last 7 years and now, I've made the crucial decision! I want to be at my best, and I want to look amazing! ...that means, I have to lose 35 lbs...actually, 45 lbs! According to my daughter Lora, "how about 50 lbs?"...well, that means if I do lose 50lbs it would be my weight since high school! How many of you can really say you are at the same weight since high school?...I bet, not too many! As the years pass, the weight keeps creeping up...sad, but true!

We toasted to the New Year with a glass of nice pink Prosseco...

Had my bowl of  Hungarian/Italian style lentils made in the slow cooker...also, Lora's fabulous lasagne with the pumpkin, and the bechamel sauce...

Tonight...a large glass of Chardonnay (6 ozs.=2points) in the Weight Watchers system, and now...the Diet begins!

I purchased this amazing Weight Watchers New Complete Cookbook...a 2006 edition, with fabulous recipes that are totally appealing, and delicious, and are perfect for today's lifestyle, if you are contiguously, thinking of healthier eating and making healthier choices...this is the best way to go about it! I actually bought this book at a favorite thrift store of ours, for $1.99 knowing that it retails for at least $32.00. Beautiful hard covered notebook, with the best, of the best light and easy recipes.

I joined Weight Watchers online, just since yesterday, and will probably have to sign up for their weekly meetings locally, in order to monitor, and maintain my weight loss! I already know my point system, and know how to figure out the points in order to lose weight, and I will be posting recipes from this book, for the next 90 days, and keep you posted of my weight loss results!
I made my own recipe, from 2 pieces of boneless chicken thighs, that I had in the freezer, to accompany with a nice dish of salad. The actual dish was 6 points, and I allowed myself 22 WW points in order to lose 35 lbs within the next 90 days!
Here's the recipe, I adapted my recipe from!


Southern Oven "Fried" Chicken

1/4 cup fat free buttermilk
1/4 cup cornflakes crushed
3 Tbsp all-purp flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 lbs. chicken parts, skinned
4 teaspoons canola oil

Preheat oven to 400 degrees F. Spray a large baking sheet with nonstick cooking spray.
Pour the buttermilk into a large shallow bowl. On a sheet of wax paper, combine the cornflake crumbs, flour, salt, and pepper. Dip the chicken in buttermilk, then dredge in the cornflake mixture, coating completely. Place the chicken on the baking sheet; drizzle with the oil. Bake 30 minutes, then turn the chicken over. Bake until cooked through, 16-20 minutes longer.
Points value: 5

My version of my Boneless Baked Chicken Thighs...based on the WW recipe, using 2 boneless skinless chicken thighs, rubbed with Cajun Blackened spice, and 1 teaspoon each of extra virgin olive oil for the chicken thighs drizzled on, and dredge in 1/4 cup of Matzo Meal, also adding a dash of salt, and pepper. Bake in a 350 degree F. oven till crispy, and light brown for about 25-30 min. turning once. Serve it over a garden salad, topped with 1 teaspoon extra virgin olive oil, and white wine vinegar. Slicing the chicken, and serving it on top of the salad. Total points- 6


For my first day, I consumed 24 of my 22 allowed points, from breakfast to lunch, and dinner...not too bad for the first day! For breakfast, I had home made oatmeal with raisins, sweetened with Blue Agave organic nectar- 4 points. For lunch I had lentil soup from my huge pot of lentils, added more vegetable broth to make a nice soup- 4 points. For snack crackers, and peanut butter-3 points. Also, cashew peanuts for more snacks, another 2 points. I think I actually stayed within my point system, just have to keep a closer eye on it, and start to exercise, as well! Will keep you more informed of my progress!

Chocolate Drop Cookies...Cookbook Sundays!

Please don't be too judgemental with these yummy Chocolate Drop Cookies, made by me...but totally designed,and decorated by my "loves of my life"...2 of my 4 grandchildren! Luca (boy w/long hair) and Gabby (not shown in photo)...and I assure you, it was made with love, and lots of fun, which will be remembered for fond memories, for years to come!
I am so happy to join once again...Cookbook Sundays... now hosted by Sue!

Linking to: Cookbook Sundays #2 @Couscous and Consciousness

Lemon-Glazed Zucchini Bread...and More Tomatoes!

I have not made zucchini bread for years, maybe since my children were little, and they actually loved it!...why not now?...I really don't know!

I used to have a fantastic recipe from Bon Appetit, but that was from the seventies, or eighties and those recipes almost, always called for at least 1 cup of vegetable oil, and 2 cups of sugar...yikes!!! there goes your cholesterol level, and killing you with sugar!...no thank you! At any rate, this recipe, I assure you has very little oil (1/4 cup) and lot less sugar (1/2 to 3/4 cup)...so, no wonder I didn't make it until now, although I've always been relying on my banana breads with excess ripe bananas always at hand. ...also having zucchini on hand, but using it in savory dishes!

Whatever you do, just don't tell your 5yr. old child that this is zucchini, the green vegetable that they are being served, tucked away, inside this wonderful lemon-sugar glazed bread. I made that mistake, and my 5yr. old granddaughter would not touch it with a 10ft pole! I posted this photo, because I wanted to show off the glaze on the top, and also the photo itself. Both was done by Sophia, my 10yr old granddaughter. She certainly loved the bread, and even had seconds. What a difference 5year makes! If you really want to camouflage the zucchini, all you have to do, is to peel it first, then grade it, the way my daughter Lora made it, with the same recipe. I, of course left the little green specks in it...which is the "beauty" of this delicious and moist zucchini bread!

See the little specks of green?...that's what real zucchini bread is all about...seeing the actual specks of the beautiful shredded fresh zucchini.

Chocolate Chip Biscotti to bid on... Becky's Bake Sale

Today is a very important day...it's the day of the Bake Sale!

Becky @ Baking and Cooking-A Tale of Two Loves 

is hosting for a very important cancer drive, for the American Cancer Society. There are at least 27 ...31 participants...including myself, to contribute some really awesome baked goods. Almost, a year ago, just about 11 months ago, when I first started my blog, I made my Chocolate Chip Biscotti and posted the recipe, as well. Becky has posted that photo of my biscotti, which really did not look as great with my old camera, not to mention the biscotti was done, quite mediocre.

Now, just look, I baked these yummy biscottis, even with my sprained ankle, which is healing very nicely...no braces, no walker, just ace bandage on it...still can't stand on it completely, but I have to start little by little. It's such an honor to do this, and I'm ready to ship the biscotti, carefully wrapped, to the person that has the highest bid on it. All 2 dozen, with Nestle's chocolate chips folded inside, and drizzled with more chocolate, of the same kind, melted down.

Actually, if I were to sell these...which I have done so, in the past, it would cost $1.50-$2.50...each, depending on the size...multiply even, $1.50 times 24 would still cost $36.00.
Becky is starting the bidding, at $15.00 on all the items...so what are you waiting for? Check out her blog, and bid on 1 or two selections, from all the talented bakers from our Foodies...and Foodbuzz Community friends. It is for a tremendous cause to save lives, and honor the ones who have lost their lives to cancer. Becky has worked so hard on this project. Please do visit her, and bid on your favorite. As for me...I'm ready to ship this out to the person who has won the bidding!
Thank you, for participating!

Good News: The Bake Sale will still be on till tomorrow...an e-mail note, from Becky!

Hi everyone!

I have decided to leave the Bake sale open for another day! There are many items that haven't received bids.  All of you were wonderful to participate and Bake for the Bake Sale.  I thank you all from the bottom of my heart.

Now, if you wouldn't mind spreading the word that the bake sale will remain open another day. and definitely close tomorrow at 9PM EST.
--
Becky Higgins

Baking and Cooking, A Tale of Two Loves


Here's the e-mail address to bid...bidding starts at $15.00
bakingandcookingataleoftwoloves.blogspot.com


I'm linking my Chocolate Chip Biscotti to: Tuesday Night Supper Club, #39 @Fudge Ripple 
 also to:  Heart and Soul Hop#46
and, to: Foodie Wednesday @Daily Organized Chaos
 and, also to: What's on the Menu Wednesday @Dining with Debbie

Carrot and Pineapple Cake a Giveaway, and a Thanks!

March has been a month of birthdays, from the beginning of March to the end. On the 3rd, was my father's...may he rest in peace, same as with my uncle, on the 7th. and at the end of March on the 25th. my son Joe's, on the 28th which was yesterday, my grandson Luca's 5th, on the 30th, our dear friends' young son's River's 10th birthday. I did mention the birthdays on the title of my last post, which I did not mention, as to who's birthday it is. The important birthday which I would like to talk about, and also an amazing autographed book...my son, Joe's first self-published book through Amazon. It is my giveaway gift, on my next post.

About Lamb's Bread, @Amazon,com

The delicious cake, which was my son's birthday cake, is his very favorite.
A Carrot cake, filled with crushed pineapple, and loads of freshly grated carrots. He was so sweet to take us out to a charming little cafe, which is strictly VEGAN, and not just vegetarian. You would think that the food is not filling enough, but trust me, there was so much food, so fresh, so yummy, and so affordable, served casually, and in a Key West type atmosphere, just right around the corner where my son, wife, and two precious daughters live.
The recipe is adapted from Ina Garten's Carrot and Pineapple Cake, from the Food Network site. I have two other recipes, one, from my previous post, back in October, which is a simple one that I made in a heart shape for my granddaughter Sophia's birthday, and also a more involved fancy recipe that my daughter Lora used for a guest post, last fall, as well. I did not use walnuts in this recipe, since they don't like walnuts...if it was for me, I would have added it.Recipe, and more about the book, to follow!

Ina Garten's Carrot and Pineapple Cake 
slightly adapted

For the cake:

nocoupons

• 2 cups granulated sugar
• 1 1/3 cups vegetable oil
• 3 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 2 1/2 cups plus 1 tablespoon all-purpose flour, divided
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons kosher salt
• 1 cup raisins
• 1 cup chopped walnuts
• 1 pound carrots, grated
• 1/2 cup diced fresh pineapple

For the frosting:

nocoupons

• 3/4 pound cream cheese, at room temperature
• 1/2 pound unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 1 pound confectioners' sugar, sifted

For the decoration:

nocoupons

• 1/2 cup diced fresh pineapple

Directions

Preheat the oven to 350 degrees F.
Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

For the cake:

Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.

For the frosting:

Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.

I'm linking my Carrot Pineapple Cake to... Miz Helen's Counttry Cottage, say "hello," and browse through all the wonderful recipes... featured on Full Plate Thursday!

A special thanks to my lovely friend, Lizzy,

@That Skinny Chick Can Bake!!!  for this fantastic set of walnut oil, dark chocolate balsamic vinegar, and a nice sample of ginger sugar, from Artisano's, as a giveaway gift, which I won on Lizzy's fabulous blog that she was hosting about 10 days ago.

Do check her blog out and say "hello". She will certainly welcome you. The blog name is very "befitting"...she is a skinny chick, I think it must be the metabolism, because my daughter is also a "skinny" chick that bakes...LOL, must be on the father's side of the genes...certainly not my side!

 

One thing for sure, it's very rare when you get a personally written card from the hostess, and also from the owner, on the back of the Artisano card, from David.  Thank you Lizzy, and thank you David!

There are endless possibilities to use this unique and yummy Dark Chocolate Balsamic Vinegar. For starters, I will certainly marinate the beautiful fresh, and ripe strawberries we are having, here in season now, in S. Florida.

 

 

 

 

Do contact ARTISANO'S and see all the gourmet treats for yourself, to order online!