Blueberry Oat Muffins

For the past few months, Mr. Vittles and I have been on a house hunt.

And so far, the process of becoming a home-owner has been exhilarating, frustrating, and terrifying all at the same time.

I have literally memorized the MLS listings in our price range and geographical area, yet they all start to run together after a while.

This past week, we set out to visiting 7 houses we'd seen online and wanted to drive by.  As we were on our way to the third one, Mr. Vittles kept commenting about how familiar everything seemed.  We had looked at other homes in the neighborhood so I thought nothing of it - until we pulled up to the house and realized we had already looked at it in December, and crossed it off the list.

Whoops.  My bad.

We've had one house in mind, though, from the very beginning.  And I think negotiations are finally about to wind down, and (barring any serious issues) the house will likely be ours!

YAY!!

Owning a home has actually been our goal for years, but with Mr. Vittles' job as an assistant golf course superintendent, it was very likely that we'd have to move for him to be promoted to running his own course.  But we had no idea when he'd be able to move up, or (worse yet) where that would be.

Then this fall, he had an opportunity to become a partner with his brother & father in a construction business, and ultimately decided it was time to leave the industry he worked in for 13 years.  Everything has been going really well with their company, and we finally have the stability we needed to start putting down some roots.

For me the move is bittersweet, though.  While I am thrilled at the prospect of owning a home, I'm also sad to leave the house & neighborhood we live in now.

I am also pretty bummed about moving, in & of itself... once again.  We're hoping this is our last move for while, but since graduating college seven years ago this will be my fifth time moving.  And Mr. V has the same amount under his belt, if not more.

It's basically just one giant, exhausting game of Tetris and I am not looking forward to it in the least.

Still, the bright side is that you typically shed a lot of unwanted or unneeded items (we already have 8 huge shopping bags of stuff to donate to Goodwill).

You also inevitably eat way less, because you are so busy there's hardly time to concern yourself with petty things like hunger except for extreme situations.

And then... there's the workout.  Scrubbing down both the house you're in and the house you're moving to.  Lifting boxes. Going up & down stairs. Standing for hours on end, fitting items into boxes, then fitting those boxes into vehicles. (See? It's Tetris, I'm telling you.)

Our move last February came at a rough time, though - I was recovering from foot surgery on both feet.  So a lot of the work fell on my poor hubby, and yet I still pushed the envelope more than I should have.

(When my doctor & physical therapist told me to 'take it easy for a while' I'm thinking they probably didn't mean 'move everything you own into a house with 3 floors & a basement'?)

But this time I will be ready.

This time I will not wimp out on Mr. Vittles.

My feet are fine, I'm feeling energized, and this week I'll be eating these healthier, whole grain blueberry muffins instead of dark chocolate cupcakes with strawberry buttercream.

Yep.

That's me.

Super duper health-conscious.

...

Ah, who am I kidding?  Next week I'll be back to my old tricks, I'm sure.

(In fact, today's post would have been very un-healthy, had a recipe I was working on not backfired on me!)

But in the meantime, we can all have a slight reprieve from my usual.

My landlord said these were some of the best blueberry muffins he had ever tasted (thank you, Warren!), so despite the 'healthier' take, I think you will still enjoy them :)

Blueberry Oat Muffins

1 C. old-fashioned oats
1 C. all-purpose flour
1/2 C. whole wheat flour
1/2 C. packed brown sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 t. ground nutmeg
1 large egg
1 C. + 2 T. low-fat buttermilk
1/4 C. canola oil
1 1/2 t. vanilla extract
2 C. blueberries, rinsed & dried
granulated sugar, for sprinkling (optional but recommended)

Preheat oven to 400°F. Spray 12-cup muffin pan with nonstick cooking spray, or line with paper liners.

Place oats in a food processor, and pulse until finely ground.  Add flours, brown sugar, baking powder and soda, salt, & nutmeg- pulse to combine.  Empty dry ingredients into a large bowl.

In small bowl, whisk egg, buttermilk, oil, and vanilla.  Add to flour mixture and stir just until flour is moistened.  Fold in berries.

Spoon batter into muffin-pan cups (I like to use a large cookie scoop to divide batter evenly) and sprinkle tops with a little granulated sugar.  Bake 23 to 25 minutes, or until toothpick inserted in center of muffins comes out clean. Cool briefly in pan, then transfer to wire rack; serve warm, or cool to serve later.  Makes 12 muffins.

Recipe Adapted from Delish (Originally from Good Housekeeping)

Bacon, Lettuce & Granny Smith Apple Sandwiches with Goat Cheese

Besides having a break from cooking, I love going out to eat because I usually end up getting so many new ideas.

Recently I was inspired by an appetizer we had, to make the recipe for Cheesy Bacon Oven Chips.

And now this idea came from another local pub we like, called the Brickwall Tavern.  A while ago, I tried their bacon, avocado, and granny smith apple sandwich, with a lemon aioli.

And fell in love.

Honestly, I would never have thought of adding granny smith apples to a bacon sandwich, but it was soooo good.

However, as much as I love avocados, in this instance I felt like that was a little much.  (Though you might disagree).  The aioli was good too, but I thought the only thing better would be some lemon & garlic-spiked goat cheese!

People, let me tell you.  The result was heaven between two slices of bread.

(I am pretty much obsessed with goat cheese.  If you don't like the addition of lemon and/or garlic, just use plain- it will still be amazing.)

Mr. Vittles prefers a plain ol' "BL" so he did not partake in this concoction.  But I savored every single bite.

And that night I tried a new nitrate-free bacon, which did not have as many slices in the package.  So we only got three sandwiches out of it - two for Mr. V, and one for me.

I was quite sad that there was no bacon left.

:(

I would've liked to have leftovers for another sandwich the next day.

:( :(

Oh well.  Guess I'll just be forced to eat the remainder of my goat cheese on salads and crackers!

By the way - since this is so simple, this is not really a recipe but more of an idea.  The amounts are up to you & your tastes!

Bacon, Lettuce & Granny Smith Apple Sandwiches with Goat Cheese

• whole wheat bread (or whatever kind you prefer)
• bacon slices, cooked
• baby lettuce (or spring mix)
• granny smith apple, sliced into thin rounds
• softened log of goat cheese
• lemon juice and/or zest, if desired
• garlic powder, if desired

Toast bread slices.  (If making flavored goat cheese, mix it with lemon juice/zest and garlic powder in the meantime.)  Spread goat cheese on the toast, and top with bacon, granny smith apple slices, lettuce, and another slice of toast.  Enjoy the fiesta on your taste buds!

Mug Banana Bread

This morning I was really craving banana bread, but no way was I going to make a whole loaf for one just piece.

First of all, Mr. Vittles doesn't really like it- so then I get stuck with all this bread, that I either have to eat by myself or give away.

Secondly, I had a very busy President's Day morning ahead that included sitting on the couch and watching Wife Swap reruns on Lifetime.  I needed banana bread, pronto.

But how?

I was thinking, since I've been seeing mug brownies & cakes all over Pinterest, maybe it's possible to make muffins or quick bread in a mug?

After a quick Google search, I found a lot of recipes that didn't look very appetizing.  I was starting to get discouraged when I finally found one that had some promise, on a blog called Micki's Morsels.  She had some really yummy-looking photos on her main page, so this seemed like a good source.

I still had my doubts that the microwave could produce a worthy substitute for oven-baked banana bread, but I decided to give it a shot.  Let me tell you, I was happy to be proven wrong.

It isn't an exact replica, and has a slight eggy aftertaste - but for me the good points definitely outweigh the bad.  The bread has a good consistency, and is very moist & yummy.  Not to mention it's a quick & easy way to make a single serving.   I will make this again for sure!

Mug Banana Bread

• 3 T. + 1 t. all-purpose flour 
• 1 packet stevia (or other sweetener of your choice equivalent to 2 t. sugar)
• 2 T. brown sugar
• 1/8 tsp. salt
• 1/8 tsp. baking powder
• 1/8 tsp. baking soda
• 1 egg
• 1/4  t. vanilla extract
• 1 T. vegetable oil
• 1 T. lowfat milk
• half a banana, mashed
• cinnamon, for sprinkling (optional)
  

In a large microwaveable mug lightly misted with non-stick spray, blend flour, sugars, salt, baking powder & baking soda. Add egg & mix until all the dry ingredients are incorporated. Stir in vanilla, oil & milk, then mashed banana.  Microwave 1-1/2 minutes to 3 minutes, depending on your microwave.

*You can stop it & peek in the door at 90 seconds to check if its done - it will probably rise over the top of the mug as it's heating, & if it's still runny it's not done yet.  But be careful not to overcook!  I have a pretty bad microwave, and mine took about 2 1/2 minutes.

Adapted from Mickis Morsels

On Love & eHarmony (and a Giveaway!)

I know that Vittles and Bits is a place where most of you come to get recipes, but some of you come to get stories, too. And today I want to share with you a story very close to my heart. (And also a giveaway! So even if you hate stories-just read on, k?)

Now given the nature of my blog, I typically only consider food-related reviews, but when I was recently offered an opportunity to review the online dating site eHarmony, I jumped at the chance.

Maybe some of you have already tried online dating, but if not, you might have ideas about what it's like.

It's weird.

The people on there are probably freaks.

They might lie to you.

They might hurt you.

And you know what? I thought a lot of those things too, until a time in my life when I was approaching the age of 25 and things were not going nearly as great as I had planned.

I was living in a crappy little place, working at a crappy job, and had just gotten out of a crappy 2 year relationship. (In all fairness, only the last half of that relationship was crappy, but you get the point).

I knew, though, I was ready to be serious with someone.

I knew the characteristics I wanted in a man.

I knew what I could live with and what was a deal-breaker.

I knew I didn't want to start back at Square One with a guy only to have it turn out to be n-o-t-h-i-n-g.

What I didn't know, however, was where to find another person in this same frame of mind.

But I had seen eHarmony commercials and was intrigued. I had some friends who had tried other 'popular' sites with no luck, saying it's no different from meeting a stranger at a bar. What attracted me instantly to eHarmony was the fact that they matched you with people.

This is where the old adage, "You get what you pay for," comes into play. Since I was looking for a quality relationship, I went to a quality website.

No sifting through pages upon pages of profiles that fit some vague criteria you thought would 'narrow things down.' No trudging through countless dates with people you have nothing in common with. No canoodling with people who could care less about your values and life goals, let alone share them with you. (Plus, this process seemed to lessen the probability of running into the aforementioned Freaks, Liars, and People That Can Hurt You. Bonus!)

To be honest, at this time in my life my paycheck barely covered my bills, let alone extras. But I reasoned that what I'd spend over one or two nights out at some lame bar with a bunch of predatory losers could cover a whole month's subscription to eHarmony. And if, in that month, I found no one of interest, then I would chalk it up to experience and move on.

Either that, or it would be the best money I ever spent.

Luckily for me, the latter turned out to be true. In that one month, I went on dates with three people from the site-Mr. Vittles was the first one I started emailing but the last one I met in person. We connected instantly on our first date. The next day, I called the other two gentlemen and told them while I had enjoyed our dates, I would not be able to see them again.

Not because I had psychic abilities and foresaw Mr. Vittles and I enveloped in wedded bliss, but because I knew the way I felt with him was the way every first date should feel. Not casual. Electric. And I wasn't going to settle for anything less.

After a few months, I knew this was light years ahead of any other relationship I'd had in the past. I had been in love before but never like this. After four months of dating, we took our first vacation together. (Belize!) After only six months of dating, we got an apartment together. After a year and a half of dating, we got engaged. And we were married just days before the two-year anniversary of our first date.

Like any couple, we've had our ups and downs. We've been through good times and bad.  But after more than 4 years together, I can honestly say I found not only a 'quality relationship' but a life partner.

Someone to share my hopes & dreams with. Someone who makes me laugh every single day. Someone I can wipe out in front of and not feel embarrassed. Someone whose shoulder I can cry on. Someone I can share my secrets with. Someone I can disagree with on silly issues, but is always on the same page with the things that truly matter. Someone who looks toward the future in the same direction as I do.

Someone who adores me as much as I adore him.

And even though we lived not more than 8 miles from each other, I probably would never have met my husband if it weren't for eHarmony. I owe my greatest happiness in life to this company.

And yet they paid me to write this post. How crazy is that??

Told ya it was the best money I ever spent!

Speaking of spending...eHarmony and BlogHer were cool enough to offer one of you lucky readers a $100 Visa gift card!

If you're like me and already have a great lady or fella in your life, you can take that lucky person out for a night on the town. Or if you're single, you can get yourself a new outfit to help you feel fabulous on your next date.

Either way, to enter for a chance to win just leave me a comment answering the question: "What is the most important character trait your partner must have, and why?"

Rules:
No duplicate comments. You may receive (2) total entries by selecting from the following entry methods: a) Leave a comment in response to the question above b) Tweet about this promotion and leave the URL to that tweet in a comment on this post c) Blog about this promotion and leave the URL to that post in a comment on this post d) For those with no Twitter or blog, read the official rules to learn about an alternate form of entry. This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected. The Official Rules are available here. This sweepstakes runs from 2/14/2012 -3/15/2012.

Thanks to everyone for indulging me in this chance to share a story that's very special to me. Now get to entering!

Visit the BlogHer.com eHarmony page to check out more blogger success stories and for more chances to win!

Dark Chocolate Cupcakes with Strawberry Buttercream

I've always had a funny little relationship with Valentine's Day.

As a kid, I guess it was kinda fun to pick out your mini valentine cards for all your classmates and eat candy, but as soon as 'love' started getting involved I became mostly uninterested.

Once, in the 6th grade, I was surprised to find a full-sized Hallmark card mixed in my stack of tiny envelopes.  It was from a classmate of mine who apparently had a crush on me.

His name was Nick.  And if I remember correctly, the card asked if I would be his girlfriend.

Such a sweet thing to do, right?

Well I wrote on it "Never in a million years" and promptly returned it to him.

True story.

I was a mean, horrible, rude little person at the age of 12.  Definitely not my proudest moment.

(By the way, years later I sincerely apologized to Nick for being so awful to him in that situation, and we actually became friends).

But even though I can appreciate a gesture like that now, the truth is I'm still not much of a romantic.

I would choose to watch 300 over Sweet Home Alabama any day.

And while I do indulge in The Bachelor, I view it more as a train wreck you can't look away from then a fairy-tale love story.

Mr. Vittles would wholeheartedly agree.  On one of the few occasions he tolerated Bachelor-viewing in his presence, he said to me "I don't understand why they always have to have rose petals & candles everywhere in this show - somebody's gotta go and light all those candles, and vacuum all those things up afterwards."

So luckily for him, I've really never been a fan of Valentines Day.

Not because I don't like love.  I do!  There's no better feeling in the world than truly being in love, no matter what stage of the relationship you're in.

But I don't need jewelry or overpriced dinners in the company of every other couple in America to celebrate my love.

Plus V-Day comes right on the heels of my birthday, so it seems wrong having my husband shower me with gifts twice in a matter of weeks.

Though I guess most ladies would welcome this.  Some would even demand it.

But that's just not my style.

I can get down with a simple card, and maybe a little chocolate - best way to a Maggie's heart is through her stomach.

(Another true story).

Actually, some chocolate-covered strawberries would be excellent.

Almost as good is... a chocolate strawberry cupcake.

But since I'm fairly certain that Mr. Vittles will be making me neither of these treats, I guess it's up to me to do the baking!

Dark Chocolate Cupcakes with Strawberry Buttercream

Dark Chocolate Cupcakes

• 1 stick (8 T.) butter, cut in 4 pieces
• 2 oz. bittersweet chocolate, chopped
• 1/2 C. Dutch-processed cocoa
• 3/4 C. all-purpose flour
• 1/2 t. baking soda
• 3/4 t. baking powder
• 2 large eggs
• 3/4 C. sugar
• 1 1/2 t. pure vanilla extract
• 1/8 t. salt
• 1/2 C. sour cream (4 oz.)

Adjust oven rack to middle position and preheat oven 350 degrees.  Line a standard-sized muffin pan with baking-cup liners and set aside.

Combine butter, chocolate pieces, and cocoa in medium heat-proof bowl.  Set bowl over saucepan containing barely simmering water, and heat mixture until butter and chocolate are melted.  Whisk until smooth & combined.  Set bowl aside to cool mixture until just warm to the touch.

Whisk flour, baking soda, and baking powder in a small bowl to combine.  Set aside.

In second medium bowl, whisk eggs to combine, then add sugar, vanilla and salt.  Whisk until fully incorporated.  Add chocolate mixture and whisk until combined.  Add about 1/3 of flour mixture over chocolate mixture and whisk until combined.  Add sour cream and whisk to incorporate.  Then add remaining flour mixture and whisk to combine, using a spatula as necessary to fold in any un-incorporated parts at the bottom of the bowl.

Divide batter evenly among muffin cups.  Bake until toothpick inserted in center of cupcakes comes out clean, about 18-20 minutes.

Cool cupcakes in pan set on wire rack until cool enough to handle (about 15 minutes).  Carefully lift each cupcake from pan, and set on wire rack to room temperature (about 30 minutes) before frosting with strawberry buttercream (recipe below).

Strawberry Buttercream

• 3 large strawberries, hulled, washed & dried, and at room-temperature
• 1 stick (8 T.) butter, room temperature
• 1/4 t. vanilla extract
• pinch salt
• 3 - 4 C. powdered sugar
• 1 T. heavy cream
• 1 t. strawberry jam (optional)

In the bowl of a food processor, pulse berries until chopped.  Add butter, vanilla, salt, and 2 C. of powdered sugar.  Pulse until well-combined.

Add cream and small amounts of powdered sugar, pulsing after each, until strawberries are pureed and mixture reaches desired consistency.  The frosting should be smooth & soft, yet hold its shape.  Pipe or spread onto cooled cupcakes.

Store leftover cupcakes in refrigerator, and bring to room-temperature before serving again.  Makes 12 cupcakes.*

*If you want to double the amount of cupcakes, make 2 separate batches of batter and bake separately.  According to Cook's Illustrated, doubling the recipe and baking the trays together does not yield as good of a cupcake.

Cupcake Recipe Slightly Adapted from Cook's Illustrated; Buttercream Recipe Slightly Adapted from Sophistimom blog

Cheesy Bacon Oven Chips with Chipotle Ranch Sauce

Ok so I can hardly contain my excitement for the Super Bowl tonight, and I decided that a special weekend like this deserves a double post!

Mr. Vittles and I had an appetizer similar to this at a restaurant recently, and I thought I might be able to replicate it at home.

Well, all I can say is - sorry if you had any health-related New Years resolutions, because I'm pretty sure you will not be able to keep them with these puppies around.

The dipping sauce really takes things to the next level.  But if you don't like spicy dips, start with just a tiny bit of cayenne (or none) and adjust from there.

Also, feel free to use more cheese and/or bacon to your taste.  Never hurt anyone except their pants size.

Now... LET'S GO BIG BLUE!

Cheesy Bacon Oven Chips 

• 1 large, uniformly-shaped russet potato, scrubbed well and sliced into 1/8" rounds*
• cooking spray
• 3/4 C. shredded colby jack or cheddar cheese
• salt & pepper to taste
• 2 T. crumbled bacon (about 2 slices) - I used real bacon bits
• chopped parsley or chives, for garnish (optional)

Preheat oven to 375 degrees.  Bring sliced potatoes to a boil in cold, salted water to cover for 5 minutes.  Carefully drain, and transfer slices to a paper-towel lined countertop or cutting board.  Pat to dry.

Grease a baking sheet with cooking spray, and lay out potato slices so they are overlapping on it.  Spray lightly with additional cooking spray, then sprinkle with salt & pepper to taste.  Sprinkle evenly with shredded cheese & bacon.  Bake 12-14 minutes in preheated oven until cheese is melted & bubbly.  Serve with chipotle ranch sauce (recipe below).  Serves 2.

*You can use 2 medium-sized potatoes rather than 1 large.  Also, I like to leave the skin on but you can peel the potatoes if you prefer.

Chipotle Ranch Dipping Sauce

• 1 T. ranch dressing
• 3 T. sour cream
• 1/4 t. chipotle chili powder
• 1/8 t. cayenne (adjust more or less depending on how spicy you want).
• 1/8 t. salt
• 1/8 t. garlic powder

Place all ingredients in a small bowl, and stir to combine.  Refrigerate any leftovers.

Original Recipes

Frosted Sugar Cookie Bars

Today is my 29th birthday.

Tomorrow, the New York Giants play the New England Patriots in Super Bowl XLVI.

I seriously don't know which I'm more excited about?

Probably the Giants, actually, because let's face it - once you hit the age of 21, birthdays kind of go downhill from there.

A couple weeks ago I texted my friend Natalie  - you know, the mom of two in Law School, with the awesome granola who likes those stupid breadsticks & bagel chips in Chex Mix?  Anyway it was her 29th birthday also, and I asked her if she was doing 'anything fun.'

She responded "Absolutely not. Kindergarten tour, homework, sitting through a two hour training right now, then class tonight.  Being old sucks."

Boy I couldn't have said it better myself.

And to top things off, I've been sick with a cold!

Oh well.  It could definitely be worse.  While I'm not 100% I do feel the best I have so far this week, and at least I don't have to tour kindergartens today or do homework.

Nope, today I can devote all my time to celebrating (whatever that entails at 29?) and making Giants-themed sugar cookie bars.

But I talked to my mother-in-law and she pointed out that when people get to her age, the running joke is "How old are you today, 29?"

Which is an excellent point.

So this is it for me, folks.  I'm never getting any older.

Yay!

Frosted Sugar Cookie Bars

Bars

• 1 stick (1/2 C) butter, room temperature
• 1 C. sugar
• 2 eggs + 1 yolk
• 1 t. vanilla
• 2 1/4 cups flour
• 2 T. cornstarch
• pinch of salt
• 1/4 t. baking soda
• 1/2 t. baking powder

Preheat oven to 375 degrees.  Grease 8x8 baking pan & set aside.

In bowl of mixer, cream butter and sugar on medium speed until fluffy.  Add eggs & yolk, one at a time, mixing after each.  Add vanilla & mix well.  In a separate bowl combine flour, cornstarch, salt, baking soda, and baking powder and stir with a whisk to combine.  Add to wet mixture and mix just until combined. Spread evenly in prepared pan. Bake for 14-18 min, until light golden brown and no longer shiny. Cool completely and frost.

Frosting

• 1/4 C. butter, room temperature
• 2 oz. cream cheese, room temperature
• 1/2 t. vanilla
• pinch of salt
• 1 1/2 C. powdered sugar
• 1 T. milk 
• food coloring (if desired)
• sprinkles/decorations (if desired)

For frosting, combine butter and cream cheese until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1/2 cup increments until combined, then add milk (and food coloring, if using) & mix until smooth.  Add up to 1 t. more milk if needed to achieve spreadable consistency.  Spread over cooled cookie.

Makes 9 bars.

Recipe Adapted from Anissa's Kitchen

Snack Mix Roasted Potatoes

If you've ever read my post on homemade Chex Mix, you know that I have a very specific method for eating it.

My friend Natalie was the best person for me to share a pre-made bag with because I only like the Chex & pretzels, and her favorite was the bagel chips & breadsticks.

So when my mom started making her own Chex Mix, I saw no reason for her to put in those silly little pale breadsticks & disgusting rye bagel chips.

And seriously - wheat Chex?  Please.

For the birds, I say.

But she flat out refused, claiming plain corn Chex & pretzels was far too boring.

There had to be variety.

So.... I just continued to pick out the pieces I liked, and left whatever I didn't want.

(I used to do this with other things too.  I was always getting yelled at for picking out all the M&Ms and raisins from a jar of Costco trail mix she kept in our kitchen).

Then my birthday came around.

My mother asked, "What kind of cake do you want?"

"Whatever - something chocolate.  But I also want Chex mix - with only corn Chex.  Not even pretzels."

She shook her head.  "I wouldn't exactly call that a mix, but hey - it's your birthday."

Yep.  Chex 'mix' with just corn Chex.  She and my stepdad never let me live that one down.  (Mr. Vittles eventually joined in on the fun as well, as it became a birthday tradition).

But I ate the entire batch by myself, and loved every second of it.

Only recently did it occur to me that the seasonings of Chex mix would probably transfer well to roasted potatoes.

But these aren't technically a 'mix' either .... I guess if you're feeling crazy you can throw in some bagel chips?

Snack Mix Roasted Potatoes

• 1 1/2 lb. russet or yukon gold potatoes, skinned & cut in 1" dice
• 2 T. canola oil
• 1 T. Worcestershire sauce
• 1/2 t. kosher salt
• 1/2 t. onion powder
• 1 t. garlic powder
• 1/4 t. smoked paprika (or regular, is fine)
• 1/2 t. seasoned salt
• dash cayenne pepper

Preheat oven 400 degrees.

Combine oil with Worcestershire and spices in a small bowl or measuring cup.  Skin & dice potatoes and place in large bowl.  Cover with oil mixture, and toss to coat.

Spread out potatoes on a baking sheet greased with nonstick spray, and bake in preheated oven 45 minutes to one hour, stirring carefully with a heatproof rubber spatula every 15 minutes until done.  Adjust seasonings to taste, and serve immediately.  Serves 3-4

Original Recipe

Honey Wheat Pizza Dough

Have you ever wondered what it's like to be married to the weirdest man in the world?

Well, let me tell you.

The weirdest man in the world will go on your Facebook account when you leave it open on your computer. 

Will he look at your emails? 

No way.  That's too boring.  

Because it's much more fun to post ridiculous status updates like "I love turf equipment," and "I have itchy toes."

And you will not realize that he has posted these things until a very confused person comments, "Why don't you scratch 'em?"

(Sooo happy that my 300 some-odd "friends" were thinking I was suffering from some type of pesky foot fungus.)

The weirdest man in the world will also hijack your phone when you're not looking.

Will he read your texts and inspect your missed & outgoing calls?

No way.  That's too boring.

Because it's much more fun to send a text message from 'you' to your sister-in-law that says "I eat boogers."

(And if your sister-in-law happens to have the weirdest man in the world as her brother, then she will simply respond "Me too," and nothing further will need to be said.)

Luckily, I found the one to my dad that said "I LOVE snails" while it was still in Drafts, before I got a concerned phone call asking if I was on drugs or something.

But you know what?  That's ok.  

Because I can play tricks too.

And for my next trick... I will make whole wheat flour into a pizza crust that tastes mighty fine (thanks to a wonderful blog called Budget Bytes.)

Don't believe me? 

You'll just have to try it for yourself.


Honey Wheat Pizza Dough

• 1 C. warm water
• 2 T. honey
• 1 pkt. active dry yeast
• 3 T. olive oil (plus a little more to oil bowl)
• 1 1/4 t. salt
• 3/4 C. whole wheat flour
• 1 ½ - 2 C. all-purpose flour, divided

In the bowl of a stand mixer (or large bowl if you don’t have a mixer) stir together warm water with yeast and honey.  Let sit 3-5 minutes or until frothy on top.

Using paddle attachment in mixer, stir in olive oil and salt, then whole wheat flour.  Stir in 1 3/4 C. all-purpose flour until mixed in evenly.  Then increase speed to medium (reducing speed to add more all-purpose flour by the tablespoon as necessary) and mix until dough is stretchy & soft but not sticking to anything.  (If you do not have a mixer, stir in flour until you can no longer use a spoon, then switch to kneading on a floured surface).

Remove dough and place on lightly floured surface. Oil bowl lightly with olive oil, then replace dough and cover top lightly with more oil.  Drape a towel over bowl, and let rise until doubled in size (about 45 mins).

Turn dough out onto lightly floured surface, and shape into a round of desired size.  Transfer to a pizza stone or greased pan covered in corn meal to prevent sticking, and top as desired.  Bake in 425 degree oven for 16-18 minutes or until edges are golden.  Makes 1 large (about 16-inch) pizza or 2 medium pizzas.

Recipe Adapted from Budget Bytes

Ambrosia Salad

Both my mother and father grew up in Connecticut.  My mother was from Wilton, and my father is from Waterbury.  They met in college (Eastern Connecticut State), got married, bought a house in Cheshire, and we lived there until I was about three.

Then they bought a bed & breakfast in Bay Head, New Jersey.

My parents had never run a bed & breakfast before.  In fact, my dad had a full-time job in New York City so he was only around on weekends.  I'm not sure what possessed them to up & move, and try their hand at something so random, but I'm happy they did.

It makes for a good story.

Most of my memories from the few years they owned the place are pretty fuzzy - but I do recall the house in surprising detail.  It was huge (3 floors, with a basement as well) and we lived in part of the first floor.

image from trulia.com

One of my favorite things about the house is that it had not only a main staircase, but also a "secret" one, connecting our kitchen to the 2nd floor.

I can also vaguely remember my mom cooking breakfast in our kitchen, and the guests sitting at a big table in the main room of the first floor.  (As a teenager, I worked at a bed & breakfast down the street that had individual tables for their guests, like a restaurant - but in our house, it was family-style).

Sometimes I would walk around and talk to the guests.  Most of them thought I was cute.  Some of them thought I was annoying.  My mother explained to me that some people are just cranky, and I shouldn't take it personally.

my mom, working at the B&B, circa 1988

That was a good life lesson.

About 9 months ago, my dad and stepmom noticed that the old house was up for sale - but not as a bed & breakfast, as an actual house.

We decided to go on a tour during an open house, just to see what it looked like.  We never told the real estate agent that we used to own it.

And although they had knocked down walls in our 'apartment', painted some rooms, and closed off my secret staircase, it was mostly the same over 20 years later.

Still 12 bedrooms, 4 1/2 baths (!)

Still had the racks my dad built & fastened to the wall of each bedroom.

image from trulia.com

Still had a creepy old basement.

And in the creepy old basement was a sewing table that apparently belonged to my dad's grandmother.

By his reaction to it, it didn't seem like he had meant to leave it at the house.  It was covered in dust and clearly not in use by the current owners, but he went on & on about how he remembered his grandmother using it.

We left a little while later but I couldn't help feeling badly about my great-grandmother's table sitting in that basement.  It had long since had the sewing machine removed and was painted a few times, but it had sentimental value to my dad - which meant it had sentimental value to me.

So I went back.

You would think that the real estate agent of a house listed for $1.5M would not be overly friendly to someone like myself.  But it was a dreary day and she didn't have any other potential buyers, so she listened politely as I told her the story - that we used to live in this house when I was a little girl, and our table was still in the basement, and now I was asking if the current owners would sell it back to me.

She took down all my information and said she would find out.  She seemed so nice, but I wondered if I would ever hear back from her.

About a week later, she called and said the table was mine.  The owners had no use for it and were happy to simply give it to me.  So she met Mr. Vittles and I at the house, and we took it home.

I didn't tell my dad about it, because I wanted him to be surprised.  The next time he came over, he walked by it once without noticing.  Then he came out of the kitchen and stopped dead in his tracks.

"Wait a minute..." he said, and pointed at the table.

I was smiling ear to ear.  "Yep.  That's it," I said.  "We rescued it from the house."

He was so happy, he took my picture next to it to send to my grandmother (it was her mother's).

He even texted me after he left, saying how much he appreciated that we went back for the table.

And after visiting the house, the strangest thing happened to me - I got a hankering for this ambrosia 'salad' my mom used to make at the bed & breakfast, something that I hadn't thought of since I was a kid.

As an incredibly picky child, I didn't appreciate the delicious things that she cooked & baked for breakfast - this recipe included.  But the guests raved about her meals, and although this was a simple but unusual dish for the northeast, ambrosia was among their favorites.

And now I realize why.

Ambrosia Salad

• 1/2 C. heavy cream
• 2 t. sugar
• 1/4 C. sour cream
• 1 15-oz. can mandarin oranges, drained
• 1 8-oz. can crushed pineapple, drained
• 1 8-oz. can chunk pineapple, drained
• 1 C. miniature marshmallows
• 1 C. shredded sweetened coconut
• maraschino cherries & toasted, sliced almonds, for garnish (optional)

In a large bowl, beat beat heavy cream and sugar with an electric mixer until stiff peaks form (whipped cream).  Fold in sour cream to combine well.  Add drained oranges & pineapple, marshmallows and shredded coconut.  Mix to combine.  Cover and refrigerate at least 2 hours before serving.   Garnish bowls with toasted, sliced almonds & maraschino cherries `(if desired).  Leftovers can be stored in airtight container in refrigerator for 2-3 days.

Family Recipe

“Magic” Peppermint Ice Cream

The time of year after the holidays can get annoying.  Is anyone with me on this?

I hate going back to work after having all this time off (especially in a year like 2011 was, where Christmas & New Years fall on a Sunday and most people get Monday off).

I hate taking down Christmas decorations.

I hate that I always put last year when I write the date.

I hate hearing people's New Year's resolutions, especially when they get all crazy like, "Oh, I resolved not to eat chocolate any more, and run 5 miles a day."

Ummm... good luck with that.

And you know what else I hate (that's actually completely unrelated, but equally annoying)?

When bloggers post incredible-looking recipes that require specialized equipment that I don't own.

And then I have to go out and buy things like a mandoline slicer, an ice cream machine, and a donut pan, and then I can't fit all this #%*& into my kitchen anymore, and HOW DARE YOU brainwash me with these delicious treats?

{sigh}

But I am totally guilty of this myself.  Red Velvet Ice Cream.  Apple Chips.  Mini Baked Apple Cider Donuts.  Oatmeal Chocolate Chunk Ice Cream....

...ok ok, I know, sorry!

There's still more that belong on that list - and we all know I probably won't stop there.

Sooo... I will try to make up for it (just a little bit) right now.

This ice cream is magic because you don't need an ice cream maker!

And even if you have an ice cream machine, you may still want to try this because this method is a) way easier and b) pretty cool.  The ice cream comes out rich & creamy, and very scoopable even after days in the freezer.

By the way, for all you white-chocolate haters out there, worry not.  I'm not entirely sure why there is an ounce of white chocolate in the original recipe ... probably to do with the texture or a slight upgrade in taste?  But in no way does this ice cream taste like white chocolate, so don't be deterred by that.

P.S. - the reason why I made peppermint ice cream in the first place is because I saw this 'peppermint punch' on Pinterest and instead of eggnog someone suggested pouring ginger ale and Bailey's over the ice cream! Haven't tried it yet but I am definitely going to :)

“Magic” Peppermint Ice Cream

• 1/2 C. sweetened condensed milk
• 1 oz. white chocolate, chopped fine (or you can use white chocolate chips)
• 1 1/2 t. peppermint extract
• 1 1/2 t. vanilla extract
• Pinch salt 
• couple drops of red food coloring (optional)
• 1/4 C. sour cream
• 1 1/4 C. cold heavy cream

Microwave sweetened condensed milk and white chocolate in large bowl until chocolate melts, stirring halfway, in 30-second intervals.  Let cool.  Stir in peppermint, vanilla, salt, red food coloring (if using) and sour cream.

With electric mixer on medium-high speed, whip heavy cream to soft peaks, about 2 minutes.  Whisk one-third of whipped cream into white chocolate mixture.  Fold remaining whipped cream into white chocolate mixture until incorporated.  Mixture will be very light & airy.

Place in airtight container and freeze until firm, at least 6 hours or up to 2 weeks.  Serve.  Makes about 1 quart.

Recipe Adapted from Cooks Country

Gingerbread Coffee Creamer

Did everyone have a nice holiday?

I certainly did.  It was busy but lots of fun.

Last Friday we went up to visit my aunt Jody and her family.  Then Christmas Eve was spent with my dad & stepmom.

We went to her brother's house for Christmas Eve, where Pappy Vittles battled my little cousin Michelle in a vicious game of... tops?

My dad nicknamed his The Wild Weasel.

They also decided to bet on the game, and after so many "double or nothings," Michelle was in the hole about $10K - until she finally managed to beat The Wild Weasel and zero out her debts.

(Thank goodness for that.  She might have had to tap into her college fund before the end of the night!)

Then we spent Christmas Day with my in-laws, and ate a delicious roast beef dinner at Nana Vittles' house.

The highlights of my day included receiving The Booty Pop from my brother-in-law (in retaliation for giving him fart-filtering underwear last year) and winning the family beer pong tournament with Mr. Vittles on Christmas night.

You may not recall, but last year's tournament included cat-dancing and wearing fake mustaches... this year we got to wear fake noses also.

I would say a glorious holiday was had by all.

Although, I never thought I would say this, but at this point I'm soooo sick of eating.

My pants are pretty sick of it too.  Mr. Vittles may have to roll me to work next week in the event that I don't fit into my car.

But there's still time to enjoy the holiday flavor of gingerbread ... and without having to consume a single cookie.

If you're like me, coffee is a must, so why not make it festive?

Do it while you still can, before you're mentally done with gingerbread until next December.

Happy, healthy 2012 to all!

Gingerbread Coffee Creamer

• 1/2 C. milk
• 1/2 C. heavy cream
• 2 T. molasses
• 1/2 t. ground ginger
• 1/2 t. ground cinnamon
• 1/4 t. cloves
• 1 t. vanilla extract

Whisk together milk, cream, molasses, ginger, cinnamon, and cloves in medium saucepan over medium heat.  When mixture begins to steam, remove from heat.  Stir in vanilla extract.  Strain mixture through a fine mesh sieve and store in refrigerator, up to 10 days.  Makes about 1 cup.

Adapted from Deliciously Organic