My little girl is a snacker. She doesn’t eat large meals, she just grazes throughout the day. In order to prevent her from becoming a Cheerio or Cheddar Bunny I wanted to make her some snacks. I’ve found that as she is broadening her palate her vegetable consumption has gone down. I figured some Sweet Potato Chips would satisfy her snacking while making me a little more happier about what she is eating.

Sweet Potato Chips

1 large Sweet Potato

2 Tbsp Vegetable Oil
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1 Tbsp Ground Cinnamon ( you can use nutmeg or salt if you’d like)

Pre-heat oven to 200 degrees. (I’ve found slowly dehydrating the chips works better than cooking them at a higher temperature for a shorter time.)

Slice the Sweet Potato using a mandolin. I use the super thin setting. Place the chips on a tinfoil lined cookie sheet and brush them lightly with vegetable oil. Sprinkle some ground cinnamon over the top and bake for approximately 1 hour.

Source: The Way to His Heart

I can’t believe I haven’t blogged these cookies yet. I made these back when my daughter was a newborn. I had finally gotten an appetite back and I finally had the desire to jump back into the kitchen. When you have a newborn, you’re recovering, and you have a LOT to do around the house, why not make a batch of awesome chocolate chip cookies? I can say, these probably aren’t the best cookies to start at 9 o’clock at night, but if you have a craving who can stop you?

I’ve made these quite a few times since, and even though I’m always looking and trying new recipes, these are now my go to recipe. For now, baking season is just around the corner!

Ultimate Chocolate Chip Cookies

 Ingredients

• 3 1/2 cups all-purpose flour
• 1 1/4 tsp baking soda
• 1 1/4 tsp baking powder
• 2 tsp coarse salt
• 1 1/4 cups unsalted butter, room temperature
• 1 1/2 cups packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 tsp pure vanilla extract
• 1 1/4 cups milk chocolate chips
• 8 ounces semi-sweet chocolate, chopped

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In a bowl, whisk together flour, baking soda, baking powder and salt.

In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated. Fold in chocolate chips and chunks.

Using a 1/4 cup ice-cream scoop or a large spoon, drop dough onto a parchment-lined baking sheet and refrigerate 1 hour. Pre-heat oven to 350 degrees, with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.

Freeze unbaked cookies on a baking sheet until firm. Store in a resealable plastic bag in the freezer for up to one month. Bake from frozen.

Source: Martha Stewart

I’m always on the lookout for fresh, new ideas for side dishes. It seems we always get stuck in a side dish rut. My daughter loves butternut squash, my husband loves all of the ingredients to this dish except the squash, and I love how healthy it is. I thought, maybe this could work? I substituted plain yogurt for Greek yogurt. Overall, I enjoyed the salad, but next time I’ll use a little less onion and cilantro. I felt they took over the sweetness of the pineapple, pepper, and squash. It’s definitely a nice dish to bring during the Summer when everyone is expecting the same old potato or pasta salad!

Tropical Butternut Squash Salad

Ingredients

Salad:

• 2 lbs (about 1 large) peeled, diced butternut squash
• 1 large red pepper, seeded and chopped
• 1/2 cup scallions (white and light green parts), sliced
• 20 oz can pineapple tidbits, drained, juice reserved
• 1/2 cup shredded, unsweetened flaked coconut

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Dressing:

• 4 oz nonfat plain Greek yogurt
• 1/4 cup reserved pineapple juice
• juice from 1 lime
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 teaspoon salt
• fresh ground pepper, to taste
• 1/3 cup chopped cilantro

Directions:

Preheat oven to 375 F. Spray a rimmed baking sheet with cooking spray and arrange the squash in an even layer. Spray the squash with more cooking spray. Roast for 40-50 minutes. Remove from oven and allow to cool completely.

Meanwhile, place the coconut in a dry skillet over medium-low heat and cook for about 5 minutes, stirring often, until lightly browned and fragrant. Immediately remove from heat and allow to cool.

Combine salad ingredients in a large bowl.

In a smaller bowl, whisk together the yogurt, pineapple juice, lime juice, chili powder, cumin, salt and pepper. Pour over the squash mixture in the large bowl and gently stir until thoroughly combined. Fold in the cilantro and chill until ready to serve. Yield: 10 servings (about 2/3 cup each).

Nutrition Information (per serving): 130 calories; 2.9 g. fat; 0 mg. cholesterol; 136 mg. sodium; 25.9 g. carbohydrate; 4.2 g. fiber; 3.1 g. protein

Source: Prevention RD, originally from Cara’s Cravings

The first anniversary of my daughter’s Baptism was last Sunday and we had family over to celebrate. What’s a celebration without a cake? We’ve been partaking in a lot of rich, chocolate desserts lately so I wanted something light tasting. Even though she couldn’t enjoy, I wanted the cake to be a little on the girly side too. Lemons and raspberries scream Summer to me. My one problem with anything lemon flavored is my husband hates it. I had to find a recipe where there was enough lemon to satisfy me, but also not be over powering for my husband. This was the perfect combination! No one could stop eating this cake. It is definitely going up on the list of repeaters.

Lemon Raspberry Layer Cake

Ingredients

Raspberry Curd

• 1/2 cup (1 stick) unsalted butter
• Two 1/2-pints ripe raspberries or one 12-ounce package frozen raspberries, thawed
• 5 large egg yolks, lightly beaten
• 3/4 cup sugar
• Pinch of salt
• 2 to 3 tsp fresh lemon juice

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Melt the butter in a large saucepan over medium heat. Add the raspberries, egg yolks, sugar, and salt and cook, mashing the berries and stirring frequently at first and them constantly at the end, until thickened, about 10 minutes.

Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temperature; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Refrigerate, covered, until ready to serve, or for up to 1 month.

Cake

• Nonstick cooking spray
• 1 1/2 cups + 2 Tbsp granulated sugar
• zest of 1 lemon
• 2 1/4 cups cake flour, plus more for dusting the pans
• 1 cup + 2 tablespoons whole milk, at room temperature
• 6 large egg whites (3/4 cup), at room temperature
• 2 tsp almond extract
• 1 tsp vanilla extract
• 4 tsp baking powder
• 1 tsp table salt
• 12 Tbsp unsalted butter (1 1/2 sticks), softened but still cool

Set oven rack in middle position. Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour. Or, do what I do. Buy some Wilton’s Cake Release and never flour another pan!

Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.

Put the sugar and lemon zest in a mixer bowl and rub them together with your fingers until the sugar is moist and fragrant. Add cake flour, baking powder, and salt to mixer bowl and mix at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer.

Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.

Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.

Butter cream Frosting

• 20 tablespoons (2 1/2 sticks) unsalted butter, softened
• 2 1/2 cups Confectioners’ sugar (10 ounces)
• 1/8 tablespoons table salt
• 2 teaspoons vanilla extract
• 2 tablespoons heavy cream

Note: When making a layer cake like this you’ll want to make a double batch of buttercream.

Also: This is a great recipe for butter cream, I use it and then do a little twist to get mine lighter in color and a little sweeter. Can’t share since someone swore me to secrecy

In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.

Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds.

Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Source : Beantown Baker