Nutella Swirl Cheesecake Bars {Baking with Sisters, Part 7}

Well, friends, the blogging bug bit me today and I realized I haven't shared with you some of the delicious creations my sisters and I tried out when they were here...over a month ago...

Anyway, just to give you a run-down, here is my evaluation of the pass/fail status of each of the dishes we tried (in no particular order):

1) Nutella Swirl Cheesecake Bars (EPIC SUCCESS! Hence this post- we couldn't stop nibbling at them!)
2) Zucchini Chips (EPIC FAIL...seriously, we ruined two of my cookie sheets)
3) Thai Peanut Sauce Noodles with Veggies and Chicken (MODERATE SUCCESS- veggies were a bit soggier than I had hoped for and the sauce needed something)
4) French Toast Roll-Ups with Nutella and strawberries (SUCCESS- the girls surprised us with these for breakfast and they were to die for!)
5) Sweet Potato and Black Bean Taquitos (SUCCESS- easy, healthy and full of flavor!)
6) Chocolate Chip Cookie Dough Truffles (EPIC SUCCESS! Thankfully they took half the batch home with them or I would have been an elephant by the end of the week)
7) Honey Mustard Mozzarella Chicken (EPIC SUCCESS! I think this easy recipe has earned a coveted spot on all our dinner rotations)
8) Braided Cinnamon Wreath (EPIC FAIL/SUCCESS- it was atrociously ugly (not at all like the picture) and the dough was incredibly dense (don't know where we went wrong)...but it tasted good!)
9) Traditional English Crumpets (MODERATE SUCCESS- I'm on the fence about these. They were incredibly salty (could the the 3 tsp be a typo?), but toasted and smothered with jam, they are just the thing to nibble on while watching hours (and I do mean hours) of Downton Abbey)
10) Slow Cooker Chicken Tostadas (EPIC SUCCESS- of course almost anything in the taco realm is generally amazing...I used my own recipe for salsa crock-pot chicken which I really should share with you one of these days)

So there you have it. Pretty much our menu for the week. And if you're wondering, yes, I did gain weight.

My lovely sister, Jewelissa, tackling the spreading of the Nutella

But back to the Nutella Bars....oh, my, if you love cheesecake, graham cracker crusts, and Nutella to boot, you will be all over these yummy bars. They're easy too! Or at least I think they were easy. I had 3 helpful young ladies in my kitchen. Oh, well. If you think these look too hard, recruit yourself a few helpful young ladies because seriously, you're going to need someone to help you finish them. Or to state the case more truthfully, you're going to need someone to restrain you from finishing the whole pan yourself. Think of it like a safeguard.

Jessica, looking longingly at bars that still have to cool for. three. hours.

Sally from Sally's Baking Addiction says she thinks the hardest part of these bars is swirling the Nutella (which is rather tongue in cheek since that is not difficult at all really), but I think the hardest part is waiting during the 3 1/2 hrs of chilling time!!!

Oh, and as a side note, Hubby accidently picked up cinnamon flavored grahams for me instead of regular and it added this amazing flavor to the crust! So there's an option for you. Accidental discoveries are the best!

Nutella Swirl Cheesecake Bars

(printable version)

from Sally's Baking Addiction

makes 16 bars

Crust:

12 full sheet graham crackers, finely crushed (or 1.5 cups crumbs)

6 TB melted unsalted butter

1/3 cup sugar

Filling:

16 oz. cream cheese, room temperature

1 egg

1/4 cup sugar

2 tsp vanilla

1/3 cup Nutella, slightly warmed (makes it easier to swirl)

Preheat oven to 350. Line an 8x8 baking pan with foil and spray lightly with cooking spray. Set aside.

Make the Crust:

In a medium bowl, mix graham cracker crumbs, melted butter, and sugar. Press into lined pan. Bake 5 min. Allow to cool as you prepare the filling.

Make the Filling:

Beat cream cheese, egg, sugar, and vanilla with a hand blender or stand mixer until smooth and creamy, about 3 min. Spoon filling onto the crust and spread out evenly. Drop large spoonfuls of Nutella on top of the filling and swirl gently with a knife.

Bake 30-35 min. or until the cheesecake has set up and the edges are lightly browned. The bars will be very puffy, but will sink slightly as they cool. Allow to cool for 30 min. at room temp. on a wire rack and then chill in the refrigerator at least 3 hours. 

Lift foil out of pan carefully and cut into bars. Store covered in the refrigerator if you have any leftovers (ha!).

Thursday Thoughts

ONE- See those three pretty girls up there with me? I was so privileged to have my three younger sisters come and stay with me for a whole week last week! Hubby and I went to a pastor's conference near where my family lives, so we brought the girls home with us! We all look pretty tired in the picture above (at the airport) because we got up around 5 am to take them to the airport after staying up till almost 2 am...not smart, I'm aware, but what can we say? You can sleep any old time. This sister get-together has been an annual occurrence since Hubby and I got married and we just love it! We spent most of our time chatting, baking up a storm (to see past posts about our baking fun, click here), and catching up on Downton Abbey. I gained about a pound from all the delicious food, but I'm pretty sure it was worth it. I feel so absolutely blessed to have three gorgeous sisters who are godly, mature and FUN and doubly blessed that we all get along so well!

TWO- I haven't written in awhile, so if you're not aware, Hubby and I have begun the journey of adoption! Rather than give you a whole explanation here, head on over to my other blog, Power Meets Intimacy, for the whole story (and some fun pictures)!

THREE- You know when you find something in the store that you think you just love and then you buy it and never use/wear it? Sort of that buyer's remorse? Well, that's kind of happened to me in reverse. I was shopping at Old Navy when I really didn't have any money (my first mistake) and I tried on this pretty coral top (my second mistake). I fell in love with it, but made myself be good and didn't buy it (my third mistake?). Now I can't stop thinking about it! What should I do??

FOUR- I know I'm not the only one, but I've just got to say it loud----- I CAN'T WAIT FOR SPRING!! It's been in the 40-50 degree range the last couple of days here and SUNNY and I'm just thrilled. The snow is mostly melted, the sun feels amazing on my winter weary skin, and it's so nice to only have to wear a light jacket or sweater. I just can't wait till the tulips start poking their heads out of the ground and the grass starts turning green again. Some of the birds are already back, but I'm watching for the swallows. We almost always see them first on Easter Sunday.

FIVE- I've promised myself a full mani-pedi (I don't think I've had one in over two years) once I've reached my weight-loss goal and I'm almost there! 4 lbs. to go! I seriously can't wait for flip-flop weather- my toes will be ready!

Thursday Thoughts

ONE- IT IS COLD. Very. See that temperature up there? See the "Feels Like" part??? That is not even as cold as it has gotten this week. Add windchill onto that and you have some serious cold. As a result I've hardly been outside this week.

TWO- I have a cold. It finally caught up with me. I feel like it's been trying to catch me for a week and finally it has. It's not too bad though. Just a sore throat and stuffy nose mainly. You know, secretly I kind of like being sick (if it's not too serious). It makes me slow down and take a break.

THREE- We're just catching up on the new Sherlock episodes- oh my goodness! I won't give anything away, but B. Cumberbatch is in fine form playing the witty and brainy super-sleuth. The episode kept us on the edge of our seats for an hour and half and our brains felt tired afterwards. Between that and The West Wing, I'm pretty sure I'm not vegging out- I'm getting my brain exercise. Both shows have the effect of either making me feel smarter because I watched them or dumber because I didn't understand half of it. By the way, if you haven't seen this clip of Cumberbatch on Sesame Street, you should.

FOUR- I know pretty much absolutely zero about football (I thought I knew a couple of things, but then Hubby was like, no...not really at all), but I'm still pretty excited about the Seahawks winning the Super Bowl. I'm a Washingtonian now so hey! They're my team! Also I love the fact the Russell Wilson is an outspoken Christian. That's pretty cool. Go Hawks!

FIVE- Flappy Bird. Oh my gosh. That game is ridiculous. My friend told me about it during the Super Bowl, so I downloaded it and died. And died again. And again. And again. This game seriously makes me feel stupid. It shouldn't be that hard to make a little bird fly through stuff by tapping your fingers!! It's ridiculously simple and ridiculously aggravating and ridiculously addicting and now I can't type ridiculously anymore. It would be ridicuouls. See? Now I can't even spell it.

Slow Cooker Black Bean & Lentil Soup {with Smoked Paprika}

Much of the country is going through either a very cold and/or very stormy snap- us included (it was -8 here this morning!)- so it is of course the perfect opportunity for making a crock pot full of warm, hearty soup.

Since I slow-cookerized it, this particular soup is super easy to throw together- it's also very economical! It is vegetarian as well (unless you decide to use chicken broth), but it is not at all lacking in heartiness. Trust me, Hubby liked it. The beans and lentils are meaty, the broth and vegetables become almost creamy once blended a bit, and the smoked paprika...Well, you've just got to try it if you haven't. And if you have, you know what I'm talking about. You know it's a special spice when it's mentioned in the title of the dish. I mean, nobody's going to say, "Black Bean & Lentil Soup with Oregano," right? Just a whiff of the container and you'll know it's not your ordinary paprika. This is, well...smoked! And the smoky quality, both aroma and flavor, comes through very strongly in the flavor of this dish.

The leftovers were phenomenal, by the way! The flavors just seemed to meld and come together even better the second day when we had it for lunch. Bonus!

Black Bean & Lentil Soup with Smoked Paprika

(printable version)

adapted from Haystacks & Champagne

makes about 8 servings

1/2 large onion, chopped

2 larges stalks celery, chopped

3 cloves garlic, minced

2 tsp smoked paprika (not regular paprika!)

2 bay leaves

1 (14 oz.) can fire-roasted diced tomatoes (you can use regular, but the fire-roasted variety really adds to the smoky flavor of the soup)

1 cup dried brown lentils, rinsed and sorted

1 (14 oz.) can black beans, drained and rinsed

2 (14 oz.) cans vegetable or chicken broth

3 cups water

2 tsp dried parsley

salt and pepper to taste

Put all ingredients into the slow cooker. Cook on low 8-10 hours or until vegetables and lentils are tender.

Remove and discard bay leaves. Using stick or immersion blender, blend a few seconds or until consistency is to your liking (it should still be a little bit chunky). Note: if you don't have an immersion blender (although you most certainly should!), you can put about half the soup in your regular blender and blend until combined, but not completely pureed. Then stir into remaining soup for the same effect. This gives the soup a wonderfully creamy feel.

Season with salt and pepper, if desired. Serve topped with shredded Parmesan cheese.

Thursday Thoughts

ONE- Obviously, blogging has been taking a back seat lately. I do love doing it, but I think I've realized that, for me, it's just going to have to be a no-pressure, do-it-when-I'm-struck-with-inspiration thing. I can't always work my meals and schedules around blog posts, and honestly, sometimes there are hobbies I choose to do over writing a post. Maybe I'm not a naturally gifted writer, because unless I feel inspired, it's hard to sit down and write anything. I still love to share stuff with you (especially delicious recipe finds!!), but I'll just be honest that it doesn't always make the top of my list of things I need/want to do. :)

TWO- One thing that is topping my list of things I want to do is THIS.I'm just kind of in love with it. Trying to work in a trip to the yarn store to pick out the perfect yarn for it. I'm thinking coral. Wouldn't that just be a lovely early spring accessory??

THREE- I recently took advantage of Shutterfly's offer of 101 free prints (although I only printed about 60 I think) and got prints made of pictures from Fall/Christmas. I couldn't wait to get the pictures in the mail and hang them up! Now I can't stop looking at all the beautiful photos all over my house! I just love having lots of pictures. I don't live close to my family or best friends, so having them all over the house just makes me feel close to them somehow, and I can always look at their sweet faces (well, most of them are sweet).

FOUR- You know those Page-a-Day calendars? Ugh, we are so bad at those!! Hubby got one for his birthday and I think we stayed on top of it for a week. If that. I'm pretty sure we're at least two weeks behind. And when you're that far behind it just takes too much work to catch up!! Ours is a Bible Crossword calendar. What's yours? Do you do it faithfully?

FIVE- Speaking of gifts, I got Hubby tickets to a hockey game for Christmas and we're going tomorrow! Last I heard, the team had only scored 3 goals in the last 4 games (ouch!), so here's hoping they're in better form tomorrow!! I want to see a win!! Oh, and speaking of sports (which I am general NOT into), we (haha) are pretty excited about the Seahawks victory last weekend. I normally take absolutely NO interest whatsoever in football, but this video made me really interested to watch these players (not like I actually watched more that 2 min. of the games, but hey- I was present!) handle glory. Whatever you think of Sherman's post-game interview (yeah, not the best), you gotta admit there are some guys with character on the team. Okay, that's all. Take my uneducated opinion or leave it. :)

Pasta with {Slightly Skinny} Butternut Parmesan Sauce

A few months ago I was given a few butternut squashes (Is "squashes" correct? Or would that be "squash"? As in "deer"...or "fish"...or "moose"? I give up) from a relative that grows them in her garden- how fun is that- home-grown squash! Lovely, rich, smooth, gorgeously golden squash! 

As you can imagine, I was more than happy to accept her offer of a few to take home and have been on the hunt ever since for something to do with it other than soup (although I absolutely adore butternut squash soup and have tried several delicious recipes!). Recently I came across this pasta sauce recipe on Pinterest (of course) and decided to give it a whirl!

This sauce is really very simple to prepare. The only time consuming part is baking the squash, which could easily be done ahead of time. You can even make large batches of squash puree and freeze them in 3 cup amounts to have on hand when you need a quick go-to sauce for a weeknight meal! How easy would that be?? 

And, as usual, the squash does not disappoint. It is smooth and nutty as always, and combined with the flavors of sage and Parmesan, it makes a delicious addition to your favorite pasta.

Oh, and that amazing side dish you see in the picture? The one with the almonds? And more Parmesan? That's my sis-in-love's fantabulous roasted zucchini that ever since this summer has been my absolute favorite way to eat zucchini. I could seriously eat a whole bowl of THAT for dinner. Oh, now you want the recipe? Well, you're in luck! It just so happens I  know the lady who wrote a blog post about that... ;) You can thank me later.

Pasta with Butternut Parmesan Sauce

(printable version)

slightly adapted from Good Life Good Eats

serves 6

1 butternut squash (about 2 1/2 lb.- if using pre-made puree, this takes about 3 cups)

12 oz. penne pasta (or other favorite!)

1 TB olive oil

1 shallot, chopped (about 1/2 cup)

1/2 cup grated Parmesan cheese

1/2 cup skim milk

1/8 tsp nutmeg

1 tsp ground sage (or use 1 TB fresh!)

1 tsp parsley (or 1 TB fresh! If using fresh parsley, add with lemon juice at the end of cooking)

2 tsp lemon juice

salt and pepper to taste

broth or water as needed to thin sauce

Preheat oven to 350. Cut the squash lengthwise in half (see here for an easy way to do this!) and scoop out strings and seeds. Place squash cut sides down in a glass baking dish and add 1/4 cup water. Bake about 40 min. or until easily pierced with a fork. Cool 10 minutes, then scoop flesh from skins. Puree squash in a blender or food processor or using a stick blender until smooth.

Cook pasta according to package directions.

Meanwhile, make sauce. Heat olive oil over medium heat in a wide skillet. 

Add shallots and cook about 5 min., or until soft and translucent. 

Add squash puree and cook about another minute, stirring to combine. 

Add milk a little at a time, stirring continuously to incorporate.  

Stir in cheese and spices. If needed, add water or broth to thin the sauce to your liking. When sauce is hot, remove from heat and stir in lemon juice (and fresh parsley, if using). 

Serve over hot pasta with extra cheese and herbs if desired.

Thursday Thoughts

ONE- This past week something really big happened in our small county- we sent a tree to the U.S. Capitol! Every year, a national forest is chosen to supply a live tree for the west lawn of the U.S. Capitol in Washington, D.C., and this year the Colville National Forest was chosen! The tree they selected is an 88 foot Engleman Spruce, over 75 years old, and grew just a few miles from where we live in the county! Hubby and I joined in the festivities as our community celebrated the cutting of the tree and its send-off on the journey it will take around the country before finally making its way to D.C. in early Dec. At the send-off there were carolers, street performers, food vendors, and LOTS of people- it made me feel so patriotic, Christmasy, and proud of our community! What an honor to have a tree from our local forest grace the lawn of the Capitol for Christmas! You can see the top of the tree in the background of the above photo.

TWO- Speaking of Christmas, we had our first snowfall of the season this week! It was only a dusting, and it lasted only a few hours before it melted, but it was lovely! I'm not generally one to hurry in the snow season because, well, once it arrives, it stays. For a long time. So I'm in no rush. But I have to admit, I love the way it looks and it does make the house feel snug and cozy.

THREE- Speaking of cozy, I am in love with my new fleece pajamas!! Hubby got me an adorable set for my birthday and I practically live in them (as much as I can respectably get away with). They are so soft and warm- perfect for these nights that are now dropping frequently into the 20s. Do you have a favorite pair of winter PJs?

FOUR- Speaking of PJs, one of my favorite things to do in my PJs is drink tea!! We have really been into drinking tea lately- which was encouraged by several birthday gifts- new mugs, a new teapot, a gorgeous wooden "tea box", tea, a tea bag holder- you get the idea! There is something so comforting and snug about a steaming cup of tea wafting a soothing aroma. What's your favorite tea variety?

FIVE- Speaking of tea, I just saw a trailer for Downton Abbey Season 4. I'm probably a bit late on that, but oh well. We are working our way through Season 3 again an it is not any easier the second time. I cried for Lady Sibyl again and I am dreading the finale. The first time I watched it I think I grieved for a week! Sad, but true. Anyhow, Season 4 looks no less dramatic. Less death, hopefully, but wow. I've seen some pictures of Mary in black (*heart breaks*) and Mary and Tom with their respective babies (*heart breaks again*). Sigh. Do we seriously have to wait till January??? If you happen to be from the UK, NO SPOILERS PLEASE!!

Pumpkin Waffles {with Maple Whipped Cream}

So I've come to the conclusion that waffles and whipped cream were meant to be together.

Just typing that is making my mouth water.

Oh, my. We made these amazing waffles last night and they.

Are.

Killer.

Do people say "killer" anymore? Yeah, I usually don't say it much either, but these. Oh, these just are.

Whoever thought to pair maple and pumpkin together is an absolute genius. Those two elements together just scream fall and marry perfectly visually and in your mouth.

DO NOT SKIP THE WHIPPED CREAM.

You would be committing a serious, and I do mean, serious error! The real whipped cream laced with maple just takes these amazingly spicy and pumpkiny (yes, I just invented that, spell check) waffles to a whole new level. And you don't want to miss out on the ride.

Oh, and just for the record, bacon LOOOOVES hanging out with maple and pumpkin.

Just sayin'.

Pumpkin Waffles with Maple Whipped Cream

(printable version)

from Picture Perfect Meals

makes 4-5 waffles (on a round Belgian waffle maker)

For the waffles:

2 cups baking mix (like Bisquick)

1 tsp pumpkin pie spice

1 cup milk

1/2 cup pumpkin puree

1 tsp vanilla extract

2 TB unsalted butter, melted

1 TB vegetable oil

1  large egg

For the whipped cream:

1 cup heavy cream

2 TB maple syrup

Lightly grease a waffle maker with some nonstick spray and preheat it according to the manufacturer's directions. 

In a bowl, whisk together baking mix and pumpkin pie spice. Make a well in the center of the flour mixture.

In another bowl, combine milk, pumpkin, vanilla, butter, oil and egg. Whisk until smooth. Add to flour mixture and stir until just combined (a few lumps are ok).

Add 3/4-1 cup batter to the waffle maker and close lid. Cook according to the manufacturer's directions. Remove waffle with a fork and keep warm while repeating with remaining batter.

Make the whipped cream: in a chilled bowl with stand mixer or handheld mixer, beat cream with syrup until soft peaks form. Serve with warm waffles and more syrup if desired.

Sourdough Pizza Crust

So you remember how I took that sourdough bread class in October?

Well, I've been faithfully feeding my starter on a {fairly} regular basis and it has grown! Or it had grown. I recently gave a couple of cups away to my sisters in Oregon who want to try their hand at sourdough tending and baking. Now I need to work at building it back up again.

But before I gave some away, I was starting to get quite a jar full. So I decided to try making sourdough pizza crust! Even though my starter isn't super sour, I thought it would make a deliciously flavorful crust. It did! What a yummy change for our Friday pizza nights! The sourdough crust was a great blend of chewy and crisp, with a very subtle but rich flavor. I usually make a whole wheat thin crust, but this new crust will definitely be added to the rotation whenever I need to use up a cup of starter!

It is a little time consuming, but worth the effort! I've heard it said that sourdough is a lazy bread. It needs lots of time to rest in between steps. :) This pizza crust is no exception, but the great thing is that it makes two crusts, so if you are a small family or a couple like us, you can freeze the other crust for next week!

Sourdough Pizza Crust

(printable version)

from King Arthur Flour

makes 2 thin crust 12" pizzas or 1 thicker crust 14" pizza

1 cup sourdough starter (straight from fridge, unfed)

1/2 cup hot tap water

2 1/2 cups flour

1 tsp salt

1/2 tsp instant yeast

Spoon starter into a mixing bowl. Add hot water, flour, salt and yeast. Mix to combine, then knead till smooth and slightly sticky, about 7 minutes at medium speed using a stand mixer fitted with dough hook. Place the kneaded dough in a lightly greased container and allow to rise until just about  doubled in size. This might take 2 to 4 hours, depending on how vigorous your starter is.

For two thinner pizzas, divide the dough in half and shape each half into a flattened disk. Drizzle two round 12 in. pizza pans with olive oil, tilting to coat. Place one half in each pan. Cover and let rest for 15 min.

Gently press dough towards the edges of the pans. When it starts to shrink back, cover and let is rest again, about 15 min. Finish pressing the dough to the edges of the pans.

(For 1 thicker crust pizza, follow directions above without dividing dough in half and using a jelly roll pan or 15 in. pizza pan.)

Cover pan(s), let dough rise until it's as thick as you like (mine was fine without rising any longer, but you may find you want to let yours rise for an hour or more).

Preheat oven to 400.

For thin crust, prebake the crust about 4 min. before topping. Top, then bake until cheese is bubbly, about 8 min. For thicker crust, prebake about 8 min. Top, then bake about 10 more minutes.

Remove from oven, let cool slightly before slicing and serving.

Thursday Thoughts

ONE- We went to a Pastor's conference in Moscow, ID this past weekend, and on the way there we saw a gorgeous phenomenon over the fields of the Paulouse- the moon rising full on one side of us and the sun setting on the other side. It was spectacular! The moon rose in pinks and purples, while the sun was setting in oranges and yellows. What a masterpiece! Speaking of the conference, we really had a great time! The speakers were great and we enjoyed getting to know the little town of Moscow. They have a great little main street with cute coffee shops and stores- we even got to sneak away over a lunch break and visit the local farmer's market! One of the highlights of the weekend was that Hubby got to meet one of the pastors and authors who has been really influential in his life!

TWO- Remember how I told you we got pumpkins and apples from Greenbluff last week? Well, I finally got around to doing something with them and made pumpkin applesauce! I had made the recipe last year but forgot just how good it was. OH YUM. We ate the entire batch in two days. And it makes a lot. You should make some, pronto.

THREE- Thanks to my older brother, Hubby and I are officially hooked on the political drama The West Wing. Yes, I know we're a little late to the party. Like, 14 years late. But, oh well. Better late than never, right? We are currently watching Season 1 on Amazon Prime with our trial subscription and I have a feeling that is going to factor into our decision when the trial is up... Oh, Amazon, your ploy is working. Anyway, about the show. One word: dialogue. Okay two words: dialogue. And acting. Even though our political viewpoint doesn't always line up with the fictional administration, it is fascinating to try to understand a little bit more about how the White House operates. We find ourselves often lost in the quick exchanges, but intrigued nonetheless!

FOUR- I have another Cubbie in my class! A cute little boy came to join us last night at Awana, which made it much more fun for the little girl, especially during game time. One thing I adore about that age (3-4) is that they are so honest! I was teaching them about heaven last night, and how someday we'll go there to live with Jesus and the little boy looks at me sceptically and says, "But not today..." :)

FIVE- We hit our first deer! Here in Pend Oreille County, it is quite common to hit deer, and we managed to go four years without joining that club- until last Saturday, that is. On our way home from the conference, two deer ran across the road at dusk. We missed the first one, but the second hit the hood and flew off into the ditch. I have no idea if he survived or not. :( Thankfully, we were unharmed and my little car made it out with only a little ding in the hood. It hasn't really been her week. First the deer, now her brakes. She has to go into the shop next week to have a front end brake job since one of the calipers went bad and ground the brake pad down to the metal (See what I just did there, acting like I know what I'm talking about?). Meanwhile, a friend has graciously loaned us her car!

{Slow Cooker} Tuscan Chicken Stew

What makes something "Tuscan"?

Is it the white beans?

Or the tomatoes?

Surely somebody knows.

I don't, but I'll tell you something I DO know:

This stew is YUMMY.

It is full of delicious veggies, tender chicken, spices, oh, and of course those beans and tomatoes!

And it is guaranteed to warm you up if you've been outside at a football game, raking leaves, pumpkin patching, or any of the other outdoor activities people do in the fall.

And the best part is, I slowcookerized it for you (as of now that is officially a word, just so you know), so your slow cooker does all the work while you're out having fun (or in the case of leaf raking, not having fun)!

Slow Cooker Tuscan Chicken Stew

(printable version)

adapted from South Your Mouth

makes 6-8 servings

1-2 lb. chicken pieces (I used skinless thighs)

5 cups chicken broth

1 bay leaf

4 stalks celery, diced

3 carrots, diced

1 lg. onion, diced

5 med. red potatoes, chopped

1 15 oz. can great northern beans, drained and rinsed

1 14 oz. can diced tomatoes, undrained

1 tsp thyme

6 cloves garlic, minced

1/2 tsp paprika

1/2 tsp red pepper flakes

1/2 tsp Italian seasoning

Combine all ingredients in slow cooker. Cook on low 6-8 hours or until potatoes are tender and chicken is cooked through. If using bone-in pieces of chicken, remove bones and chop or shred meat. Remove bay leaf before serving.

Thursday Thoughts

ONE-

LEAVES.

SO.

MANY.

LEAVES.

As you can see in the above photo, my yard is having a leaf convention. We have two beautiful trees in our yard (I'm not sure what they are), but once a cold snap hits, they drop their leaves like hot potatoes. On the other hand, our huge old oak waits till the last possible second to drop its leaves- generally once we've had a snow and its difficult to rake. And since we don't have a fancy mower with a bag, we do (or I should say, he does) it the old fashioned way.

TWO- Speaking of leaves and fallish things... Hubby and I went up to Greenbluff on Monday to get some pumpkins and apples! One farm had giant honeycrisp apples (YUM) for only $1 per lb.! What a steal! We also had an amazing cinnamon roll paired with oh-so-delicious caramel apple cider- not the Starbucks variety, mind you, but serious, fresh apple cider! Wow, was that good! Now I just need to find some time to roast/puree my pie pumpkins and get a batch of applesauce going in the crock pot.  What's your favorite fall drink? That cider pretty much topped the list for me...unless I was able to go back to Joseph, OR and get a Dark Chocolate Salted Caramel Hot Chocolate made with fresh chocolate from Arrowhead Chocolates where you get a salted caramel dark chocolate spoon to suck on while you're waiting. THAT was some serious heaven in a cup. And on a spoon. But I digress...favorite drink?

THREE- I found my Halloween costume! I wouldn't dress up for Halloween at all, except our church puts on a harvest carnival for the kids in the community that night. A lot of them stop by to play games and get candy as they are trick-or-treating through the neighborhood. And they love it when Hubby and I dress up. I found this cute little homemade bumblebee costume at Value Village and I think, paired with my black leggings and a springy antenna headband thing I found, it'll be quite fun! Hubby found a great beard, so he's going to be a Bible character- he hasn't decided which one.
By the way, while we're on the subject, it just irritates me to no end that practically all you can find in costumes for women is slinky, "sexy" costumes or absolutely disgusting ones. *sigh*

FOUR- Speaking of the Bible, as of right now my dining room table is completely covered in paper. Stacks of paper. We are starting our men's and women's Bible studies next week and I am in the midst of the copying, sorting, hole punching process! As I type the copier is whirring and every few minutes I get up to sort a few more pages. Whew! I think I'm a little over halfway through. I think God prepared me for this side of pastoral ministry through my job at The UPS Store- I certainly did my fair share of copying, sorting, stacking and hole punching there!! Sometimes I really miss it, and it feels good to smell fresh ink and feel the paper hot off the copier again. I can't say that I've missed the dry hands and paper cuts though...

FIVE- So the government shutdown is over. Well, that's about all I'm going to say about that, since I don't really want to start a political war over here...
However, if you like Fox News, politics, and watching videos online, there's a show we love and would definitely recommend- Power Play with Chris Stirewalt. Chris is informative, funny, concise, and has the craziest and most creative vocabulary of anyone I know. We always find ourselves laughing out loud (which isn't something I can say for most news shows!) and understanding the issues better. Power Play is strictly for the internet crowd, and provides great discussion panels on current political issues while remaining clear, understandable, interesting, and, dare I say, entertaining! The guests are always enjoyable and informative and the topics relevant. Check it out- you just might become a groupie like us...

{Slow Cooker} Butternut Squash & Sweet Potato Soup

One of my absolute favorite fall food items is the butternut squash.

I was only introduced to it a couple of years ago and it changed my world forever! It's creamy texture and delicate, nutty flavor incorporate well into a variety of dishes, but it especially lends itself well to soups. Its bright color is cheery, and pureed into a dreamy smoothness, it banishes the chill of a crisp fall evening in no time!

This recipe makes a huge batch-we had some for dinner, froze enough for another dinner, and had enough leftover for several lunches!

Pro tip: to make your squash easier to cut (these things are notorious for being difficult to get into!), microwave it for 2-3 min. The rind should be somewhat softened so you can slice it in half without cutting off your hand in the process.
Also, before freezing, be sure to let the soup cool completely!

Slow Cooker Butternut Squash & Sweet Potato Soup
(printable version)

adapted from Hamilton Beach

serves 8-10

1 medium onion, chopped

2 TB butter

2 cloves garlic, chopped

1 large butternut squash, peeled, seeded and cut into 2 in. chunks

1 large or 2 medium sweet potatoes, peeled and cut into 2 in. chunks

5 cups chicken broth

1 1/2 tsp. dried sage

1/2 tsp salt

1/4 tsp pepper

1/2 cup half and half or heavy cream

In a skillet, cook onion in butter over medium heat, stirring occasionally, until tender but not browned. Add the garlic and cook 1-2 min. more. Spoon into slow cooker.

Add squash, sweet potatoes, broth and seasonings.

Cover and cook on high 4 hours or on low 6-7 hours.

Let cool slightly, then puree in a blender or using an immersion blender (stick blender) until smooth. Stir in cream.

Thursday Thoughts

ONE- Yes, that gorgeous picture up there is where we live. One "block" from our house is that lovely river- I'm so blessed! I just love this time of year where we live- everything is getting gilded! Other than food, the main thing that lures me away from my depression about summer ending is the way the Creator paints everything golden. What a gorgeous interlude between summer and winter! Hubby and I were talking last night about how nice it is that we have fall. Aren't you glad we aren't sweating and eating popsicles one day, then wake up to three feet of snow the next? I for one am glad for the somewhat gradual transition!

TWO- I took my second cooking class this week! Monday I learned how to make croissants at The Kitchen Engine in Spokane! Local pastry chef Amy taught us how to make classic butter croissant dough, then showed us how to mix it up with rum-soaked raisin and chocolate versions! The class was very hands-on (I got to wear an apron and get my hands in the dough!) and fun! I learned lots of new terminology and some new techniques that I will {hopefully} be sharing with you soon if I can recreate the process myself at home! Fun fact: when you have made all the turns on your croissant dough there should be 81 layers of dough and butter! Crazy, right? That explains that flaky, airy texture!!

THREE- I really enjoy classic books. I've been reading Ivanhoe lately and something was puzzling me. Familiar characters and events kept popping up, although I've never read the book before! So many things (a jolly friar, Allan-a-Dale, guys in lincoln green, etc) reminded me of Robin Hood! I was confused because the Robin Hood I read was by Howard Pyle, not Sir Walter Scott (the author of Ivanhoe). So who really came up with Robin Hood? Who gets the credit? Where did I go for answers but, of course, to Wikipedia. Aha! Neither one! Robin Hood is an old legend, dating back to the medieval times, so both men drew from that, as did many others. Their literature helped shape what the modern view of Robin Hood is today, but neither can be credited with inventing him. Problem solved.Thank you, Wikipedia.

FOUR- I went to Burlington Coat Factory for the first time in my life (that I know of) this week! I was astounded to find out that they have more than just coats! I feel sure that I should have known that somehow, but I truly thought they just sold coats. I mean, the NAME is Burlington COAT factory. Right? So anyway, now I'm hooked. For a girl who loves Ross, Burlington Coat Factory is a thing to behold! It's like a bigger, more organized Ross! Sort of. Anyway, I did go there initially to buy a coat, and found one I love for a great price! But now I'm itching to go back- maybe for Christmas shopping? Am I the only one who thought they sold only coats? Please say no.

FIVE- Hubby and I are trying to decide which streaming service to go with. We are thinking of getting a Roku thingy for our TV, but we can't settle on a service. So, if you've got a preference, give them a shout out (and reasons, please!)! We like classic movies, family friendly stuff, British drama, romantic comedies and very select TV shows- mostly classics, cooking stuff and PBS drama. Our main two choices at present are Amazon Prime and Netflix. What do you think? Go!

ONE- Return of the Soup Night!!! With the advent of October and our Awana program starting up again, we officially began Soup Nights yesterday!! As much as I love summer, as soon as the weather starts to get chilly, I can't wait to start our Soup Nights. Every Wednesday I make soup in the crock pot so when we get home from our church activities the house smells heavenly and there's a crock pot full of hot soup ready to fill our hungry tummies. :) We kicked off this year with a smooth and delicious Butternut Squash & Sweet Potato Soup (look for it on the blog soon!)- full of flavor but astoundingly low on calories, which is perfect for my "diet" of sorts. Yay! The butternut squash is seriously one of my favorite things about fall. Its mellow, nutty flavor and smooth, buttery consistency is perfect in so many dishes!

TWO- Like I said, we started Awana last night and surprise! I have a Cubbie after all! Only one so far, but she's a cutie! I'm excited to teach, but it will definitely be a challenge to adapt the class to just one child. I don't think she minded all the undivided attention though. :)

THREE- We went to a wedding on Saturday and it was lovely!! Of course, as weddings usually do, it made us reminisce about our own wedding a little over four years ago! When we got home, Hubby dug up the song we danced to for our "first dance"- a totally obscure song I found on a random Christian compilation album called "Dream Alive" (go ahead and google it- you won't find it). We danced in the kitchen and for the first time I felt like when I closed my eyes I was actually there- back in that special moment when we took our first dance steps as husband and wife. The wedding day always feels like such a blur to me when I look back on it, so finally being able to recall something so clearly was really special! Do you have any stand out memories of your wedding day, or does it all jumble together?

FOUR- Speaking of getting married, I just realized today that I have never updated my PayPal account with my married name. I also have a debit card that still has my maiden name on it. Seriously how long does it take to get everything finally changed over??! You'd think after four years I would have squared it all away! Now PayPal wants me to fax them a copy of my driver's license and marriage certificate!! Ugh. Too much hassle for something I rarely use, I tell you!

FIVE- In preparation for Season 4 of Downton Abbey, Hubby and I have been rewatching the previous three seasons, and it's every bit as delightful and suspenseful as the first time. We are in the middle of Season 2 right now and I am already dreading living through Season 3 again. Too. Much. Grief. If you haven't seen it yet, and somehow managed to escape everyone talking about it, I won't give anything away, but it's almost enough to make you want to boycott Season 4. Almost. Speaking of Season 4, why on earth can we not watch DA at the same time as the UK???! I'm so frustrated that they get it now, but we have to wait till January!!! It seems very unfair. There, I've had my say!!!

Overnight Sourdough Pancakes {+ my first cooking class}

So a couple of weeks ago I went to my very first cooking class! It was in our local kitchen shop and was a great experience! Our instructor, Sue, was very relaxed and methodical, taking time to demonstrate proper technique and answer any questions- and there were many! We not only learned how to bake sourdough bread in the form of sliders and buns, but also got a lesson on how to feed and maintain our very own sourdough starter! I really enjoy sourdough bread, so was excited to get to take home my own sourdough "baby"- and feed it and watch it grow!

Sue informed us that sourdough is infinitely variable- the yeast takes on different flavors depending on the air where you live! So while the sourdough in San Fran is quite sour, ours here in the NW may not be. Rather it will be a very flavorful artisan bread. In the class, we made farmstead sourdough buns (which I'd love to recreate) and they were delicious! Fluffy, soft and- while not particularly sour- bursting with flavor.

After tending and feeding my starter for a little over a week, I decided to try one of the recipes we were sent home with- sourdough pancakes!

Rule of thumb- don't deplete your store of starter! You want to have at least half a cup left to continue to feed!

The pancakes are fantastic! The sourdough gives them a hearty, yeasty flavor and a light, airy texture. They are relatively easy to prepare, too, because you prep the starter the night before (unless you want to have them for dinner, in that case you could prep it in the morning).

If you don't have your own starter, but would like to, check your local kitchen shop or order it online! Your starter should come with instructions on how to reconstitute and care for your starter.

Overnight Sourdough Pancakes

(printable version)

makes about 2 dozen pancakes

1 c. sourdough starter

2 c. warm water

3 1/2 c. flour

3 eggs

4 TB sugar, maple syrup, or honey

1/4 c. oil or melted butter

1 tsp baking soda

1 tsp salt

The night before you want to eat, combine in a large bowl the starter, water, and flour (make sure it has plenty of room to rise). Cover.

In the morning, add the rest of the ingredients and mix until well combined. Add more water if thinner pancakes are desired.

Heat a large pan over medium/high heat and grease with oil or butter. Spoon about 1/4 c. of batter into the pan for each pancake. Cook 1-2 min. per side, or until golden. Keep hot in a warm oven while repeating with the rest of the batter if desired. 

Serve with butter and syrup, berries, or other desired toppings.

Roasted Zucchini, Black Bean & Goat Cheese Enchiladas

Let's face it. Enchiladas really aren't that pretty.

At least, once they come out of the pan.

I think they look adorable all wrapped up and squished together in a pan, covered in sauce and sprinkled with cheese, but after?

Ugh. At least the avocado is pretty.

If you know a good way to get an enchilada out of the pan, intact and looking gorgeous, let me know.

Somehow Sara over at Sprouted Kitchen managed to make them look amazing, but, yeah.

I don't think I have that gift.

That being said, pretty or not, these veggie enchiladas are so delicious. Squishy, gooey, falling apart comfort food usually is. No exception here!

I've recently discovered goat cheese and am loving it! I think, to me, it looks like feta, but tastes like cream cheese. Except saltier. Either way it's pretty amazing. Surprising you with these yummy pockets of ooey gooey creaminess.

MMM.

Glad we're having leftovers tonight because I'm really craving one now.

Roasted Zucchini, Black Bean & Goat Cheese Enchiladas

(printable version)

adapted from Sprouted Kitchen

makes about 10 enchiladas

3 large zucchini, diced into 1/4 in. pieces

3 1/2 tsp olive oil, divided

1 1/4 tsp lemon pepper

1/2 small onion, diced

1 clove garlic, minced

1 15 oz. can black beans, rinsed and drained

3.5 oz. crumbled goat cheese

1/3 cup shredded mozzarella cheese

10 soft taco size flour tortillas (or substitute corn)

1 15 oz. can red enchilada sauce

2 avocados, chopped

Preheat oven to 425. Place the zucchini on a rimmed baking sheet. Drizzle with 2 tsp of the olive oil and sprinkle with lemon pepper. Toss to coat. Spread over 2 sheets if needed to make one even layer without crowding. Roast about 30 min. or until edges are slightly brown. Remove to cool. Turn oven down to 375.

Meanwhile, heat skillet to med-high heat and add 1/2 tsp of olive oil. Add onion, saute 3-4 min. Add garlic and saute 1 min. more. 

In a large mixing bowl, combine the onion mixture, black beans, mozzarella, and all but a few TB of the goat cheese. Add the zucchini and toss gently to combine.

Lightly grease a 9x13 baking dish and pour about 1/2 cup of the enchilada sauce in the bottom to coat. Working with one tortilla at a time, distribute filling evenly into tortillas, rolling each one and placing them seam side down in the dish, squeezing them in tight.

Brush the tops with remaining olive oil and pour remaining enchilada sauce over the top. Sprinkle with remaining goat cheese.

Bake 20-25 min. or until tops are just crisp and sauce is bubbly. Cool 5 min., then serve, topped with chopped avocado.

ONE- It's officially been fall now for what? 5 days? Our September weather is certainly cooperating. The photo above shows the beautiful dark clouds we've been seeing a lot of lately. I don't think we've had a sunny day this week and the high temps have been under 60 for several of them! I finally broke down and turned on the heat just a wee bit in the house and I'm wearing my slippers & bathrobe again. I am in no hurry to lose our summer sunshine, but I have to admit there's something I just can't resist about blankets, jeans, soup, tea, cozy sweaters and cuddling with my hubby. Maybe fall isn't so bad. ;)

TWO- I took a cooking class on Monday! Hubby gave me a certificate to take a cooking class as a birthday gift almost a year ago and I finally registered for not one but two! The first was a local class that cost me only $10 and not only did I come away with some great knowledge, we even got to take home our very own sourdough starter! We made farmstead sourdough sliders and rolls (which were AMAZING by the way) and learned a lot about the scientific process that is sourdough. One cool fact: yeast takes on a different flavor in different regions, so sourdough bread is a true art- nobody's tastes the same! I have been feeding my starter and hope to be able to use it soon. We got to take home a few recipes, one of which is a mouthwatering sourdough pancake recipe!! I'll be taking the second class (croissants- can't wait!) in Spokane next week.

THREE- I get to see my brother twice this week! He's in Spokane doing some training for his new position as Treasury Solutions Analyst with Bank of America; we got to have dinner with him Monday night at the Onion (had me a yummy chicken, brie & apple sandwich!) and we're hoping to have dinner with him again tomorrow night! I wish my sis-in-love and the kids could have come too, but it sure is a treat to see my brother's face! If he were closer I'd fix him up some good home cooking so he didn't have to eat out every night, but oh, well.

FOUR- Next week we start Awana, the kid's program at our church, and I usually teach the Cubbies class (preschool). However, as it stand right now I have no Cubbies! If none show up, I'm planning on helping Hubby with his class, which is 3-6 grade. It may turn out to be a very different year for me! I'm excited and a little nervous. I haven't worked with the older age groups in a long time.

FIVE- I'm doing this photo challenge thing with my sister and it's actually pretty fun! She found a random list online and each day for a month we're challenged to take a picture of something different. For instance, today was "something that makes you sad" and I posted a pic of my hummingbird feeder- full, but with no birds on it. I'm so sad that the hummers seem to have migrated already! Their constant presence at my feeder in the summer is incredibly entertaining! Anyway, we post our pics to Instagram and it's fun to see what she comes up with too! We're halfway through the list, but if you want to join us, let me know and I'll send it to you! My Instagram name is joybell1029- feel free to follow!

{Skinny} Asian Chicken Lettuce Wraps

So you know how I've been gone for awhile? I know, I'm sorry about that. Several factors caused the absence...

1)We've been very busy! It started with the county fair and it's not over yet. It's shaping up to be a very full fall/winter what with weddings, vacays, speaking engagements, and the usual fall church schedule! And being busy means I haven't had time to try out very many new recipes.

2) I'm on a sort of a diet. I've been using the MyFitnessPal app and by counting calories and working out more I've lost almost 15 lb. since May! I feel great and I think I'm starting to look better too. I'd still like to lose another 10-15 though. That being said, I'm eating and cooking a little differently. Not all of the recipes I've tried have turned out very well.

3) It's been summer. I'm lazy. There, I said it. Too lazy to take photos, too lazy to write.

So, now that we've got the excuses logged, allow me to introduce you to one of my new favorite "skinny" dinners! Hubby and I just love the freshness of this easy dish! The flavors of the sauce are fantastic and you just can't get over the satisfying crunch of crisp lettuce, cabbage, carrots and smoky toasted almonds. Four of these wraps filled me up and still came in under 400 calories! Serve with brown rice and you've got a light, healthy, satisfying meal that won't add to your waistline!

Skinny Asian Chicken Lettuce Wraps

(printable version)

adapted from SkinnyMom

makes approx. 12 wraps (serves 3-4)

12 small lettuce leaves or 6 large, halved (we like to use romaine)

Filling: 

1 1/2 to 2 cups chopped or shredded chicken breast (I like to cook mine in the crockpot with a few TB of teriyaki or soy sauce, then shred)

2 cups shredded cabbage & carrots (dry coleslaw mix works perfectly!)

1 bunch green onions, chopped

1/2 cup chopped or slivered almonds, toasted

Sauce:

1/4 cup low sodium soy sauce

1 TB grated fresh ginger

1 TB toasted sesame oil

2 scallions, thinly sliced

1/4 tsp crushed red pepper

Mix up sauce ingredients until thoroughly combined. To assemble wraps, distribute filling ingredients evenly among lettuce leaves. Drizzle with sauce and roll.

Lemon Belgian Waffles {with Blueberry Syrup}

It's almost officially the weekend! And weekends mean brunch. Or breakfast for dinner. Pancakes. Eggs. Sausage. Bacon. Waffles.

WAFFLES.

I used to think that waffles were just pancakes all dressed up. With little holes to catch the syrup. Wonderful little holes!

Or to prevent you from spreading butter smoothly across the surface. Evil little holes!

But then my parents gave us a Belgian waffle maker for our anniversary. YUM. Not only does the waffle iron make waffle making fun (it flips over like those ones you always see at hotel continental breakfasts), but the waffles themselves are delicious! They are crispy and light, just perfect for toppings of fresh fruit and whipped cream.

This particular recipe just pops with fresh lemon flavor and gets an extra dose of indulgence from  freshly make blueberry syrup. I tell you, even though the waffles are first rate, the real star of this show is the syrup. It is a gorgeous purple color and a perfect balance of sweet and just slightly tart.

When you've polished off all your waffles, you just might have some of this syrup leftover, so let me clue you in on what to do with the remaining deliciousness (besides just eating it by the spoonful). Last week we served they syrup atop vanilla ice cream at our church potluck- oh, heaven! This week, I have been stirring a tablespoon into my plain Greek yogurt every morning in lieu of my usual honey- oh, double heaven (is that a thing?)! I'm going to miss it when it's gone. Oh, well...guess I'll just have to make some more...

Lemon Belgian Waffles with Blueberry Syrup

(printable version)

from Cooking Classy

makes about 6 waffles

Waffles:

2 cups all purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 1/4 cups buttermilk

1/2 cup milk

2 TB vegetable oil

2 TB applesauce

2 large eggs, separated

2 TB white sugar

1 1/2 TB lemon zest

2 TB fresh lemon juice

Preheat a Belgian waffle iron and grease lightly.

In a mixing bowl, whisk together flour, baking soda, and salt. In a separate large mixing bowl, whisk together buttermilk, milk, vegetable oil, applesauce, 2 egg yolks, sugar, zest and lemon juice. In a small bow with an electric hand mixer (or in the bowl of a stand mixer), beat 2 egg whites until soft peaks form.

Slowly add flour mixture to butter mixture, whisking as you do so, just until combined (don't overmix- batter should be slightly lumpy). Using a rubber spatula, gently fold in egg whites until combined. 

Spoon about 3/4 cup batter onto hot waffle iron and cook according to manufacturer's directions, until golden (cooking time will vary). Slowly lift lid when finished and carefully remove waffle. Repeat with remaining waffles and serve warm with blueberry syrup if desired.

Blueberry Syrup:

1 cup white sugar

2 TB cornstarch

1 cup cold water

2 cups fresh or frozen blueberries

1 1/2 TB fresh lemon juice

Whisk together sugar and cornstarch in a medium saucepan. Stir in water, add blueberries and lemon juice. Cook mixture over medium high heat, stirring frequently until mixture reaches a boil.

Reduce heat to medium low and boil gently for 1 minute, stirring constantly.

Pour syrup into a blender, cover and blend on low speed about 1 minute or until well pureed. 

Serve over waffles, ice cream, yogurt, etc.