Zesty Quinoa and Black Bean Salad

This past weekend was very special, as we had a party to celebrate the engagement of my sister-in-law, Melissa and her fiancee, Rick.

Here are the top 5 reasons I'm excited about this union (in no particular order)

1. Rick's last name begins with the same letter as Melissa's maiden name - so no matter which she chooses to use, she will still have the glorious initials MMF (Mini and I also happen to share the same monogram :))
2. Rick is a super smart lawyer who is also a world traveler that enjoys cooking... and has read some posts on Vittles and Bits (what what??)
3. Technically that last one was like 4 reasons so I will take a breather here
4. Melissa is no longer late to every family event (which is huge, compared to the days she missed the train from NYC, that came after the train she originally missed)
5. In the almost 6 years I've known her, I don't believe I've ever seen Melissa this happy; see example below:

Umm... is that not one of the most adorable couple pictures you've ever seen?

Anyway, everyone seemed to have a great time celebrating, which included lots of delicious food & drinks, excellent company, and a beautiful setting.

Mr. Vittles' aunt, Betty and uncle, Carl were kind enough to host the party at their house (their daughter, Devon, is the Maid of Honor!)  Betty is an incredible gardener and their back yard is absolutely beautiful.  Maybe I've been watching too much HGTV, but I can't think of any other way to explain it than, "it's the perfect outdoor space for entertaining."

And despite the fact that it felt about as hot as the surface of the sun last week, the weather was much better Saturday night than I was expecting.  It was slightly cooler, and the predicted thunderstorms held off for the entire duration of the party. Looking at the radar, we later realized it was raining literally everywhere else in the area.

(FYI it also happened to be my mother-in-law's birthday - guess that rain had more sense than to come anywhere near us.)

Anyway, since Betty is also probably the most organized home party planner in the entire world, she not only assigned people dishes to bring, but also gave out recipes for them.  I think she may have pulled them out of her "party files" .... oh yes, she has party files!

But I'm glad that she did, because it prompted me to make something totally new.  Though I've eaten quinoa before, I'm a little embarrassed to admit I've never made it until now.

I was happy to find out it's much easier and quicker to prepare than rice (of which I am a habitual ruiner).  And although we had this salad as a side at the party, Betty said she's made it as a main before.  It's a pretty hearty salad, so I can see how it could go either way.

It also seems pretty healthy, so perhaps I need to start eating this as a main myself to drop a few L-B's before I have to put on my bridesmaid dress.  September will be here before we know it!

Zesty Quinoa and Black Bean Salad

• 1 C. quinoa
• 2 C. water
• 1/4 C. extra-virgin olive oil
• juice of 2 limes
• 1 1/2 t. ground cumin
• 1 t. salt
• 1/2 t. red pepper flakes (or more to taste)
• 1/2 t. garlic powder
• 1/4 C. fresh cilantro, chopped
• 1 pint halved cherry tomatoes
• 1 (15-ounce) can black beans, drained & rinsed
• 4 scallions, finely chopped
• salt and ground black pepper to taste

Combine quinoa and water in a medium saucepan, and bring to a boil.  Cover, reduce heat to medium-low, and simmer until quinoa is tender and water has been absorbed (about 10-15 minutes).  Allow to cool.

In the meantime, whisk olive oil, lime juice, cumin, 1 teaspoon salt, red pepper flakes, garlic powder, and cilantro together in a bowl or  measuring cup.  Set aside.

In a large bowl, combine quinoa, tomatoes, black beans, and scallions.  Pour dressing over quinoa mixture, and mix to coat evenly.  Add ground pepper, and adjust seasoning to taste.  Serve immediately or chill in refrigerator.  Serves 6-8.

Recipe Adapted Slightly from Allrecipes

Soft Lemon Cookies

I hope you guys enjoyed your Fourth of July holiday!

Mr. Vittles and I had a great day off, and we were busy bees with the Mini.  She actually had a few "firsts," such as...

...first time in her baby pool;

...first time seeing fireworks;

...and first time not having a complete melt down at a social outing.

(Mommy was probably most excited about the last one, not sure about her though.)

We stopped by my grandmother's house, where my aunt, uncle and cousins were visiting in addition to my grandmother's friends from Florida.  We then went to a barbecue at our friends' house nearby.  The Mini barely napped in the afternoon, but she was so well-behaved I could hardly believe it.

Our friend's mother was holding her for almost half the party, and Mr. Vittles and I kept looking at each other like, "Has our child been abducted by aliens?"

Then, the fireworks were more than 2 hours past her bedtime, but we decided to wake her up and give it a go.  We weren't sure how she'd react to the loud noise, so we watched from a marina one town over - she really liked looking at them, however did not enjoy the boat horns of an over-zealous yachter nearby.  For that reason, we left before the finale but I would still consider it a success!

I would also consider these lemon cookies to be a success.

If anyone has ever had my ricotta cookies, these have a similar consistency (very soft and cake-like).  But the lemon adds a freshness that is perfect for summer.

Soft Lemon Cookies

• 1/3 C. milk
• 2 t. lemon juice
• 1 3/4 C. flour
• 1 t. baking powder
• 1/4 t. baking soda
• 1 t. lemon zest
• 3/4 C. granulated sugar
• 1/2 C. (1 stick) butter
• 1 egg
• 1 t. vanilla

Glaze

• 3/4 C. powdered sugar
• 1 T. + 2 t. water or milk

Combine milk with lemon juice, and set aside.  Let sit 5 minutes.

In a medium bowl, whisk flour, baking powder, and baking soda to combine.  Set aside.

In a large bowl, combine lemon zest with sugar.  Using your fingers, rub the zest into the sugar until very fragrant and evenly-distributed.  Add butter, and beat on medium speed with a mixer until butter is pale and fluffy (about 2 minutes).

Add milk mixture, egg, and vanilla.  Beat on medium speed until combined.

Add half flour mixture, and mix on low until incorporated.  Add remaining flour mixture, and mix on low.  Increase speed to medium, and mix until well-combined, scraping down sides of bowl with a rubber spatula as needed.  Let dough chill for a few hours in refrigerator or overnight.

When ready to bake cookies, preheat oven to 350 degrees.  Grease a cookie pan, or line with non-stick foil or parchment.

Using a small cookie scoop or tablespoon, drop dough by rounded spoonful onto prepared sheet about 2 inches apart (I put 8 cookies on my sheet, staggered - these will expand).  Bake 8-10 minutes or until edges are starting to brown.

Remove from oven, and let cool on sheet 1-2 minutes before transferring to wire rack to cool.  When cooled completely, make glaze by mixing powdered sugar with water or milk until runny.  Dip cookies in glaze, and return to wire rack to dry.  Makes about 2 dozen cookies.

Recipe Adapted from Taste of Home's Community Forum 

Grapefruit & Basil Soda

Happy Father's Day to all the papa bears out there! I got to have breakfast with mine and Mr. Vittles (who just celebrated his first, yay!)

Soon we will be leaving for a barbecue to celebrate with my father-in-law.  Didn't get to see my stepdad today but hopefully I'll see him this week.

Hope you all got (or have plans) to celebrate with your favorite dads in your life!

Mr. V and I usually don't get too crazy with the presents, especially now that we're married.  But his first dad's day is a special one, so I thought he deserved something really neat.

It's tough to find gifts for him that do not involve tools (something I know nothing about) or fishing/hockey equipment (something I might know even less than nothing about).  But I do know that he loves Adirondack chairs, and loves rocking chairs, and has been talking about both of them for our deck.

I didn't even know they made this, but I was actually able to find him a rocking, adirondack chair.  How cool is that?

Perfect place to sip a nice, refreshing Grapefruit & Basil Soda this summer!

Grapefruit & Basil Soda

• 1 oz. basil simple syrup (see recipe below)
• 5 oz. plain seltzer
• 3 oz. grapefruit juice (I used the refrigerated, 100% juice but freshly squeezed would be great)

Mix ingredients in a tall glass.  Add ice to fill, and garnish with additional basil leaves if desired.  Serve immediately.  Makes one drink.  **Feel free to experiment with the ratio of ingredients here- I happen to like my soda a bit less sweet than others may enjoy.  You can adjust to your liking.  (Can also add a little vodka or other liquor to make this a tasty "adult" beverage!)

Basil Simple Syrup

• 1 C. water
• 1 C. sugar
• 6 large basil leaves, torn in half horizontally

Place ingredients in small saucepan over high heat.  Bring to a boil, and stir until all sugar is dissolved.  Remove from heat, let basil steep until syrup has cooled.  Strain out leaves.  Refrigerate leftovers.

Original Recipe, inspired by Club Monaco's Culture Club Blog

Honey Garlic Chicken Kabob Marinade

Hello, Rabbit!

(You can thank me later... according to my grandma, that phrase brings good luck on the first of the month.)

I seriously cannot believe it's June 1st already.  I hope everyone had a great Memorial Day weekend - I know we did!

After Superstorm Sandy, it's awesome to see that so many places along the shore here in Jersey are open for business.  There's still a lot of rebuilding to be done, but we've come a long way in a short period of time.  Gives a whole new meaning to Jersey Strong - I am so proud of my home state!

This week, President Obama met with our governor, Chris Christie, to see the recovery efforts at the Shore.  He visited my hometown of Point Pleasant Beach, and also Asbury Park (where Mr. Vittles and I lived before we bought our house last year!)

I really never thought I'd see photos of the President of the United States on the boardwalk I've been going to since I was a little kid.

Yup, in this one they were right in front of the Aquarium Gift Shop, where I worked my first summer job at the age of 14.  Surreal!

AP Photo/Pablo Martinez Monsivais

Now as I've told you before, despite what the calendar may say, Memorial Day weekend is the official start of summer around these parts.  And with summer comes not only visits from The Prez but also GRILLING!

On Sunday, we attended a wonderful barbecue at our friends' house nearby.  (Remember Pauline, who so generously shared her recipe for Pumpkin Tiramisu with us at Thanksgiving?)

She and her husband Bryan made a fabulous meal of pulled pork, potato salad, grilled pineapple, and a corn salad which I will hopefully share with you soon (a-mazing!).

Then on Monday, we took the Mini for her first day at the beach...

... and marinated some kabobs for the grill!

Yup, summer's back and so is Jersey.  Take that, Sandy!

Honey Garlic Marinade for Chicken Kabobs

• 1/4 cup vegetable oil
• 1/3 cup soy sauce
• 1/3 cup honey
• 1/8 tsp crushed red pepper
• 2 cloves garlic, minced

Combine all ingredients in a large Ziploc bag (or large glass bowl/dish with cover) and mix well.  Add 1 1/2 to 2 lbs of cubed boneless, skinless chicken breasts, and marinate at least 3 hours or overnight.

Thread chicken on skewers and grill (or broil) until cooked through and no pink remains.

Recipe Adapted from Thriving Home

Cookies & Cream Marshmallow Crispy Treats

A while back I made a comment that no idea I ever have seems to be original.

(Maybe with the exception of Coconut Kona Ice Cream... there are still barely any recipes for coconut coffee ice cream on the internet, and mine predates the ones that exist.  So HA!)

That being said - I'm sure someone has already thought of mixing Oreos into Rice Krispie treats.  But... I refuse to 'Google' it and rain on my own parade.  I made this without looking up anything (including the basic crispy treat recipe) so I'm calling it original.  So there.

Anyway, last night our friends Kristen & Keith were nice enough to babysit the Mini while we went into the city to celebrate my sister-in-law Melissa's ENGAGEMENT! (Ahh!)

It was a bit of a last-minute surprise and our usual babysitting hopefuls were all either at the same dinner, unavailable, or too far in the wrong direction of NYC.  But Kristen came through like a champ, and I wanted to leave her and Keith a treat.

Keith and I have worked together for over 5 years.  He was one of the first people to teach me my job, and also my first friend there.  I don't get to hang out with his wife, Kristen, as much as I would like but I know her better than you'd think just from talking to Keith every day at work.

So I got two boxes of her favorite candy, and made these crispy treats for Keith.

 He has an Oreo obsession that knows no bounds.

When we got home last night, I was surprised that Kristen was actually the first one to comment on how good these were.  I'm just glad they both enjoyed them.

Now... let the pre-wedding festivities commence!  Congratulations to Melissa and Rick!!

Cookies & Cream Marshmallow Crispy Treats

• 4 1/2 C. crispy rice cereal
• 15 Oreo cookies, crushed (about 1 1/2 C.)
• 1 10.5 oz. bag mini marshmallows
• 4 T. butter
• 1 t. vanilla extract

Grease a 9x13 baking pan and set aside.

Combine rice cereal and crushed cookies in a large bowl, and mix until evenly distributed.

In a 5 qt. saucepan, heat marshmallows and butter over medium-low heat, and stir until melted and smooth.  Remove pan from heat and stir in vanilla until combined.

Add rice cereal & cookie mixture, and mix to coat.  Spread evenly in prepared pan, using either a greased spatula or piece of waxed paper.  Allow to cool then cut into squares.

Original Recipe

Coconut Patty Brownies

I feel like there are not many people out there who like coconut as much as I do, but Mr. Vittles is an exception.

As I told you last year, he loves coconut patties in particular.  I was reminded of this at Easter last month when his mom gave him one of his childhood favorites, a giant coconut egg, and he refused to share with me.  He claimed that she gave it to HIM not "us."

While I highly doubt this (and he did eventually offer me a slice regardless),  I can understand his desire to covet the coconut egg.  Coconut drenched in chocolate - especially of the dark variety - is a magical experience.  Not much can beat it.  Except maybe coconut drenched chocolate... on top of a fudgy brownie.

YES.

Mini Smalls better get ready to love coconut or she's going to have a tough childhood.

But alas, since we don't even have teeth yet, we're still working on things like watered-down peas and bananas.  Though I am happy to report that she has gotten over her aversion to most "1st foods" (except oatmeal - still brings tears to the Mini's eyes) since my last post.

In fact... she turned 6 months this week!

"Who, me?"

Time flies when you're eating coconut patty brownies.  (Which, let's face it, is one & the same as "having fun.")

Coconut Patty Brownies

• an 8"x8" pan of your favorite brownies (I like this recipe; you could also use a mix)
• 3 oz. sweetened condensed milk
• 1 t. vanilla extract
• 1/4 C. confectioners sugar
• 1 1/2 C. loosely packed sweetened, shredded coconut
• 1 1/2 C. chocolate chips 
• 1 T. coconut oil (optional)

Combine sweetened condensed milk, vanilla, and confectioners sugar in a medium bowl.  Add coconut and mix until evenly distributed.  Using a rubber spatula, spread thinly over surface of cooled brownies.  (If the mixture is too sticky, spray the spatula with a little nonstick spray before spreading).

In a medium, microwave-safe bowl, microwave chocolate chips in 30 second intervals, stirring after each, until melted.  (The coconut oil is optional, but imparts a slight coconut flavor & also makes the mixture more runny & therefore easier to pour/spread).  Spread melted mixture over coconut layer.  Allow to set (you may place the brownies in the refrigerator for about 30 minutes to speed this up) and cut into small squares.  Makes 16 brownies.

Original Recipe

Carrot Cake Cookies

I wanted to make something festive for Easter, and now (almost 2 weeks later!) I am finally getting around to posting it.  Luckily it's not something in the shape of bunnies - these are good anytime.

Mr. Vittles thought these should have some cream cheese frosting to make them more like carrot cake - actually, the original recipe was for a frosted cookie, but I was looking for a plain one.  If you agree with him, you can always whip some frosting after they cool.   I happen to think they are tasty un-frosted, but that's just me!

We had a nice holiday at my in-laws' house, although of course the Mini decided she was not going to nap and was a bit of a disaster.  But she did have some good moments, particularly toward the end of the day, where she just hung out on her Aunt Melissa's lap or with my father-in-law.  She also looked incredibly adorable in her polka dot dress!

In other news, Miss Mini is intent on bringing me back to the Vampire World of last fall.  She has been waking up multiple times in the night since she caught a cold a month ago.  In the midst of all this, we stopped feeding her before our bedtime (around 10:30 PM) however I do not think the cause is hunger.  While the cold itself is gone, the congestion is not - so I suspect that is what's waking her up.  We just give her a pacifier and go back to sleep, but that still requires getting out of bed.

And can be anywhere from 3-7 times per night.

This is a very mean April Fools joke to play on your tired parents, Mini Smalls!  Months ago you showed us you had the ability to sleep all night without making a peep... and now you've yanked the proverbial rug out from under us.  Not nice.

Which basically sums up the majority of her behavior, actually.  Mr. Vittles told her, "You have to start being nicer to people."  Of course she doesn't know what that means... or that she's not being "nice" in the first place.  But it's the truth!  He and I have seen her smiling, laughing, & happy more than most, just because of the sheer amount of time we spend with her.  But people like my dad & stepmom, who only get to see her for an hour or so per week, have seen mostly grumpiness and crying.

Thankfully, now that it's getting warmer, we're figuring out that she really likes the outdoors.  It doesn't always work, but her demeanor seems to be better when we're either outside or "on-the-go."  I guess there's more to look at and keep her busy little brain occupied.

<Sigh.>  Someday I'll be able to just bribe ol' Grumpelstilskin with carrot cake cookies.  That is, assuming she ever decides to eat solid foods.  So far we've tried oatmeal and sweet potatoes, and both have essentially been a bust.

Oatmeal was a complete failure.  Her immediate reaction was wailing, 3 days in a row.

Our journey into the land of the sweet potato seemed much more promising...

...but still ended in despair.

My dad suggested we try carrots next, he said those were my favorite when I was her age.  (Apparently... some things never change!)

Carrot Cake Cookies

• 1/2 C. (1 stick) butter, softened
• 1/3 C. white sugar
• 1/2 C. brown sugar
• 2 T. cream cheese, softened
• 1 egg
• 1 t. vanilla extract
• 1 1/4 C. flour
• 1/2 t. baking soda
• 1 1/4 t. ground cinnamon
• 1/8 t. salt
• 1/3 C. sweetened, shredded coconut
• 1/3 C. old fashioned oatmeal (not quick-cook)
• 3/4 C. finely grated carrots

Line baking sheets with parchment, or grease with non-stick spray, and set aside.  Preheat oven to 350 degrees Fahrenheit.

In medium bowl, whisk flour, baking soda, cinnamon, and salt until evenly distributed.  Set aside.

In large bowl of stand mixer, cream butter & sugars until light & fluffy (about 2 minutes).  Beat in cream cheese, egg, and vanilla until well-combined.

Add flour mixture and stir until no streaks of flour remain.  Add coconut, oatmeal, and carrots.  Stir to combine.

Drop by rounded tablespoonful onto prepared cookie sheets.  Bake 11-14 minutes in preheated oven until edges are lightly browned.  Cool 2 minutes on sheets, then transfer to wire racks to cool completely.  Makes about 20 cookies.

Recipe Adapted from Land O'Lakes

White Chipotle Chicken Chili

Did everyone enjoy their St. Patrick's Day?

Last year, Mr. Vittles and I took the train into New York City for a party, and even though we left NJ early in the morning, the train was already filled with crazy drunks.

This year.... was a little more low-key for us.  The highlight was probably dressing up Mini Smalls in her St. Patty's Day outfit from my dad & stepmom, which later included some ridiculous green sunglasses.

And while most people were probably making corned beef & cabbage, I was making white chipotle chicken chili.  I do have some Irish in me, but not enough I guess!

The Mini and I have been recovering from a cold so chicken soup probably would've been a better choice for me, but Mr. Vittles and I are really not soup people.  So I figured chicken chili was the next best thing.

Not much other news to report.  As my friend from work (who has a son 2 months older than the Mini) pointed out - every day is like Groundhog Day, and we are probably living parallel lives in separate households.  Get up, take care of the baby, rush to work, rush home, take care of the baby, wash bottles, try to figure out what to eat for dinner, hang out for an hour or so, feed the baby again, and go to bed.

Not exactly setting the world on fire over here!  But I do have some good news.  For one, I did well on my promotional exam at work (that I mentioned I was "preparing" for a few weeks ago).  It turns out I got the highest score of the 70+ people that took it, so I should hopefully be in a good position whenever they announce the openings for my title.

And two - the Mini rolled over from her back to her tummy today!  Mr. V and I were your stereotypical kooky parents on Monday night - we actually sat watching her with the video camera for about 15 minutes because we were sure she would do it then.  (My mother-in-law told us she had been incredibly close at her house, numerous times that day).  But... nothing.  Then today I put the Mini down on a rug in our bedroom, while I made the bed.  I looked away for maybe 10 seconds, looked back and there she was on her tummy!  Go figure.  So no one witnessed it, but it seems she reached a milestone nonetheless.

She will be 5 months old on Monday, I can't believe how times flies.  Everyone said it would, but it still surprises me.  In the meantime, I'm wondering if I should have doubled this chili.  Then we could have eaten it four nights this week, and it would really feel like Groundhog Day :)

White Chipotle Chicken Chili

• 2 C. reduced-sodium chicken broth, divided
• 2 15-oz. cans canellini beans, drained, rinsed & divided
• 2 T. canola oil
• 1 medium onion, chopped
• 2 large cloves garlic, minced
• 1 1/4 t. chipotle chili powder
• 1 1/2 t. cumin
• 1/4 t. salt (or to taste)
• 1 4.5-oz can green chiles
• 1 lb. chicken breast, cooked & shredded
• 1/4 C. half & half
• 1/4 C. fresh cilantro, minced

In a food processor or blender, puree 1/2 C. of chicken broth with 1 can of drained & rinsed canellini beans until mixture is smooth.  Set aside.

In large dutch oven, heat oil over medium heat.  Add onions & cook, stirring until softened (about 5 minutes).  Add garlic and cook 30 seconds until fragrant.

Add remaining 1 1/2 C. chicken broth & can of canellini beans along with chili powder, cumin, salt, green chiles, and chicken.  Bring mixture to a boil (increasing heat slightly if needed) and simmer 10 minutes.  Stir occasionally to prevent sticking.

Add reserved bean puree and half & half.  Reduce heat to medium low & cook, stirring frequently, until mixture is heated through.  Stir in cilantro & adjust seasonings to taste.  Serve topped with sour cream and/or cheese, if desired.  Serves 4.

Recipe Adapted from Organic Gardening

Thai Iced Tea Ice Cream

So as I recently said on Facebook... time flies when you're having fun.

(And sometimes even when you're not?)

Four months ago Monday, I was a pregnosaurus, scrubbing our shower and wondering why on earth my stomach hurt so badly.

Fast forward to today, and I have the cutest, wiggliest little munchkin on the planet (though I may be just a tad biased ;)).

I had all intentions of posting this yesterday, but as usual the day got away from me.  I had to bring the Mini to the pediatrician for her 4-month check-up, and then I spent the afternoon 'studying' for a promotional Civil Service test at my job.  (Which, as it turned out, was pointless because the majority of questions were not like a typical Civil Service test... all the exercises I practiced were nothing like the ones on our exam.  Go figure!)

In any event, the Mini & I had quite an adventure at the pediatrician.  We arrived in good spirits (see exhibits A & B below) but the longer we waited, the more antsy in the pantsy we became.

the calm before the storm ... in the pediatrician's waiting room

By the time the doctor arrived, the wheels had fallen completely off.

She screamed through almost the entire check-up, so much so that I could barely hear the doctor.  And THEN, just when I thought I had her calmed down, they gave my little love an oral vaccine... which she proceeded to throw up (along with the contents of her stomach) all over herself and the exam table.

(Words no parent wants to hear: "Hmm... I'll have to ask the doctor what we do now.  I've never had a child do that before.")

<Sigh>

So, Rotavirus... whatever you are... you better stand down, buddy.  We have enough issues to deal with around here.

In other news, I went back to work on February 8, so that's been a bit of an adjustment for the Vittles family... but it seems we're starting to settle into our new routine.  My mother-in-law is the BEST for offering to watch the Mini on her two days off.  I think they've been having some fun, which, let's face it, is what grandmas are famous for.  Gigi knits her adorable sweaters, and they go for walks around the house & listen to 2 Chainz.

(Ok fine, the last part isn't true... but wouldn't it be funny if it was?)

Then the Mini goes to my neighbor two days a week, and I stay home an extra weekday until the end of April.  At that point, she will go to my neighbor 3 days a week.

Amidst all this, umm, excitement, it's been pretty hard to find time to try out any new recipes (let alone take pictures and write.)  But for a while now I've been wanting to create an ice cream that tastes like Thai iced tea, and I decided it was time to finally cross that idea off the list.

I'm happy with the way it came out - the tea flavor is not super intense, but I didn't want it to be overpowering.  Also, the neat thing about this recipe is that you do NOT need an ice cream maker - just a way to whip heavy cream!

But before I leave you, I want to tell you guys about something that happened to me recently (relating to my statement above about finding time to blog) that I think is important to bring up.

A couple weeks ago, I got several emails from other bloggers telling me that fan page on Facebook was posting things from V&B, presumably without permission.  When I went to the Facebook page, I saw they had posted a "status" with a picture from one of my recipes and the entire recipe copied & pasted underneath.  However there was also a link to the original post I wrote, crediting the source as V&B.

They were apparently doing this with a lot of recipes, and bloggers were complaining - so eventually the page was shut down by Facebook and only allowed back up if the page administrator(s) took these things down.

Other bloggers were apparently outraged that their content was being "stolen" (although many of their comments to this effect were apparently removed by the page administrators).  Conversely, fans of the site were blasting bloggers for being oversensitive & thinking that their ideas were new.  They claimed that recipes can't be copyrighted, and anyway there is no harm in sharing recipes.

Now I'll be honest.  I don't know whether or not recipes can be copyrighted, and quite frankly I don't care.  I'm not the blog police, or the internet police.  I do this as a hobby, this is not my job.  In fact, I've probably (unknowingly) broken a few of rules from the Blogger Code of Conduct myself.  And whether it's right, wrong, or otherwise - I do not personally consider someone posting my recipe & photo to be stealing as long as they credit V&B somewhere (which these people did do).

I also understand the point that most "new" ideas are actually recycled.  Someone else has probably already thought of it.  A few times I've been sure I've thought of a totally new combination of flavors, only to do a Google search and find out it's already been done.

Furthermore, 'sharing' is great, and as a blogger I encourage it wholeheartedly.  Pinterest is one of my favorite sites, and that's all about the sharing!

But the thing that really bothered me about this whole situation was that the fans of this Facebook page didn't seem to get the fact that food bloggers spend hours thinking of ideas, testing & tweaking recipes, taking photographs, & writing posts.

Like, I don't just read a recipe somewhere and slap it up on V&B, word for word, with someone else's photo.  As tough as it is to find the time, I still try to blog when I can because I like it... and I take some element of pride in what I post.  Mr. Vittles teases me all the time for using the backspace button too much, but that's because I really do think about what I write.

Yes, blogging is a choice, certainly no one is making me do it.  I made the decision to put my ideas and words out there for others to potentially take.  I also earn a small amount of money from advertisements on the blog (though that was not the case until just about a year ago, and I've been writing almost 3 years).

But in my opinion, none of those things mean that I & V&B don't deserve to be treated with a little respect.

Before the aforementioned fan page was 'reconfigured' to adhere to Facebook's policies, I saw that the post with the V&B recipe had been shared almost 1500 times.  Which means waaay more people than that actually saw it, because not everyone who saw it would bother to share it.  And then you have all the people who in turn saw the shares.  But at the bare minimum... 1500 people got a recipe I wrote & photographed without ever having to take so much as a 5-second look at my blog.

Was this recipe some amazing feat of culinary wonder?  No, absolutely not.  I'm a government worker (as you now know) not a chef.  But since I took the time to make it & put it out there, I just think it would be nice for people to drop by V&B to get it.

And in my mind, that's what it comes down to - being nice.  Having courtesy and respect.  I was sad to see some really nasty comments from fans of the Facebook page, about how bloggers need to "get a life," "stop hiding behind their computers," "stop ruining a good thing," and "realize that everything they post is public property."

Well if I could say anything to those people, it's this:  I do have a life, and it's actually pretty busy.  Yet I still spend my precious free time making & posting recipes so people like you will visit my site.  And while you're here, maybe you'll see something else you'd like to make.  Maybe you'll leave a comment that will brighten my day.  But I can almost guarantee you won't do either of those things if the whole recipe is posted somewhere else, and you already got what you wanted.

(And by the way - if bloggers like me never posted our recipes, you'd have a lot less "old" ideas to share with each other.  Just sayin'.)

But... since it seems the people who made those comments could care less where a recipe comes from, it's unlikely I will ever have the chance to tell them much of anything!

So, my wonderful readers, I instead ask a favor of you -- when you find a recipe on ANY blog, that you like and want to share, please just think before you copy & paste the entire thing on Facebook or in a Pinterest pin.  Instead, consider posting a link so they can visit us.  Maybe we'll get a new friend.  To me, that's what blogging is all about!

As always, thanks for reading & for your support!

Thai Iced Tea Ice Cream

• 1 5-oz. can evaporated milk (2/3 C.)
• 8 black tea bags
• 1 14-oz. can sweetened condensed milk
• 1 pint heavy cream (2 C.)
• a few drops each of red & yellow food coloring (optional - this will give it an orange hue like Thai Iced Tea)

Place evaporated milk in a microwave-safe bowl or measuring cup.  In 30-second intervals, heat in microwave until steaming, stirring after each.

Place tea bags in hot evaporated milk and steep 5 minutes.  Squeeze out excess milk from tea bags as best you can, and discard bags.

Empty tea mixture into a medium bowl, and mix with sweetened condensed milk until combined.  Add food coloring if desired, and stir until evenly mixed.

In separate large bowl, whip heavy cream until soft-medium peaks form.  Pour tea/milk mixture onto whipped cream, and fold in until mixture is combined & uniform color.

Pour into freezer-safe container, and freeze at least 6 hours or until firm.  Makes about 1 1/2 quarts.

Recipe Adapted from Eagle Brand 

Baked Chocolate Coconut Coffee Donuts

In case anyone was wondering how my 30th birthday shaped up to be (I'm sure you were on the edge of your seat) -- it was great!

It was a little more low-key than going on vacation (as we had planned pre-Mini Smalls) but it was still perfect!  Last weekend I celebrated with all my fellow February B-Day people in Mr. Vittles' family, at his parents' house.  Then on Sunday my dad & stepmom came over for Super Bowl with enough snacks for a small army and also a delicious, homemade chicken parm dinner!

On Monday (my actual birthday) Mr. Vittles had to work but my stepdad & his wife babysat The Mini so we could go somewhere after & sit down for a nice dinner.  They also brought me a fabulous chocolate mousse cheesecake (which turned out to be the THIRD birthday cake I enjoyed - yeah that's right, don't hate!)

You probably think it ends there.  But noooo.

This past weekend, my mother & father-in-law watched The Mini for a night while we continued the festivities out west in Lambertville, NJ.  Mr. Vittles planned for us to stay over in a really cute old hotel there, and we went to a great restaurant over the bridge in New Hope, PA.  It was awesome to do "couple stuff" for a night!

I heart us :)

So anyway, Valentine's Day is this week and I thought it was time to honor another couple I heart...

Coffee and coconut!

As I've mentioned previously, the discovery of Coconut Iced Coffee at Dunkin' Donuts was a life-changer for me.  I do not know who came up with this holy marriage of deliciousness, but I hope that today finds this person very, very rich and successful.

Now in my opinion, baked donuts are more like cake than traditional donuts.  So really this is like eating chocolate cupcakes with coconut coffee frosting for breakfast.

(If that sounds like a problem to you, you should probably leave this blog.  Immediately.)

But if you're still here - I heart you too.   Happy Valentine's Day, hope you enjoy it!


Baked Chocolate Coconut Coffee Donuts

Donuts:

• 1 C. flour
• 1/4 C. unsweetened cocoa powder
• 1/2 t. baking soda
• Pinch salt
• 1 t. instant coffee granules
• 1 T. water
• 1/2 C. low-fat buttermilk
• 1/2 C. packed brown sugar
• 1 egg
• 3 T. melted butter
• 1 t. vanilla extract

Glaze/Topping:

• 1 C. confectioner’s sugar
• 1 T. melted butter
• 2 T. half & half (or cream or milk)
• 1 t. instant coffee 
• 1/2 t. coconut extract 
• 1/2 C. toasted coconut flakes

Preheat oven to 325 degrees F. Coat mini donut pan with non-stick cooking spray. (If you do not have a donut pan, you can also use a mini muffin tin).

In small bowl, whisk flour, cocoa, baking soda, and salt to combine.  In very small bowl, mix water with instant coffee granules to dissolve.  Then add to large bowl with buttermilk, sugar, egg, butter, and vanilla.  Whisk to combine.  Add dry ingredients to wet and whisk until batter is smooth.

Spoon batter into a large resealable plastic bag. Cut a little bit off of one corner and squeeze batter into prepared mini-donut pan, about 2/3 full.  Bake for about 6 minutes, until donuts spring back when lightly pressed.  Allow to cool in pan 2-3 minutes before carefully turning out donuts onto a wire rack to cool completely.  Repeat with remaining batter (unless you're really cool and have two mini donut pans?  I'm not that cool.)

In a very small bowl, combine the half and half with coffee granules and mix until dissolved.  In a medium bowl, stir coffee mixture into confectioner's sugar, melted butter, and coconut extract until consistency is thick.

Dip cooled donuts into glaze and top with toasted coconut.  Return to rack to dry, or serve immediately.  Makes 24 mini donuts

Recipe Adapted from Shutterbean (who originally adapted from Full Circle Magazine)

Molasses Cake

So in less than two weeks I'm turning the big 3-0.

If you're rolling your eyes & saying "Seriously? 30 is not old," relax.  I'm not about to tell you that I'm upset I'm turning 30, because I'm not.

However, when I hit certain 'milestone' ages, it does make me think back to my younger self imagining this age.

For example, I remember when I turned 21 and how different it was from what I pictured 21 to be years before.

Like... I didn't imagine myself sitting at the bar with my dad in New York City.  But that's how it turned out.

I was doing an off-campus study at NYU at the time, and I had just gotten to school only a week or two before.  I had made a couple of friends in the same program, and the three of us went out to dinner.  (It also happened to be Restaurant Week so we got a really nice meal on the cheap).

However, we didn't know each other that well yet - so when they told me they had schoolwork to do & couldn't go out after, I believed them.

And proceeded to call the only other people I knew in NYC - my dad & stepmom.

Meanwhile... my new friends fully intended to 'party' with me despite the fact that it was the middle of the week, and were wondering where I disappeared to.  But it wasn't until the next day I found out it was all a joke.

Oh well!  Don't get me wrong, I still had fun, just saying it's not how I imagined turning 21 to be.

I can also tell you that around that same time, I thought 30 was old with a capital O.

And L and D.

Now "earmuffs" Dad and Mr. Vittles, but when I was in college I had a taste for the older fellas.  I went to a really small school in Florida where I got an excellent education but had a very bizarre social life.

Think 'Land of the Misfit Toys' and I was there with all my working parts.

I wasn't a hippie, I wasn't into Dungeons & Dragons, I wasn't LGBT, I wasn't a Marxist - I was just Maggie from Point Pleasant Beach, NJ.  And even though I was OK with that, it seemed like no one else was.

Either that, or I was just totally invisible because I had nothing edgy to "define" myself.  I would see people from my classes at parties, and half the time they didn't even realize I went to school with them.  I can honestly say more people recognized me at my best friend's college an hour away than at my own.

Luckily, early on I found two other girls who felt the same way, and we became fast friends.  One of them, Natalie, became my off-campus roommate until we left school.  The fact that we all felt a little out of place led us to befriend more people away from school (or as we called them, Townies)... and often the Townies we befriended were much older.

First, I started dating the owner of the ice cream shop where I worked.  He was 7 years older.

Then the gaps seemed to get progressively larger, until I finally reached 10 years.

(Or... so I thought I reached 10 years.  But nothing ended up happening.  Read on.)

Through a friend of my roommate's boyfriend, I met this guy who was 30.  One night we were all out in a group, but he & I hit it off, so he asked me out on a date later that week.

I was... tripping.

Not because he was especially good-looking or successful or anything, but because I was shocked that someone at the ripe old age of 30 would be interested in little 20-year old me.

On the days leading up to our date, I fretted about seeming too immature.  This guy had already been married & divorced, had a regular job, paid his own bills.... etc etc.

I worked part time scooping ice cream, and watched Maury every afternoon on one of the 5 channels we got without buying cable, in an apartment that my dad and my roommate's mom paid for.

In other words, the only thing we really had in common was breathing oxygen.  What in the hell were we going to talk about?

Well let me tell you.

Our fabulous date consisted of me driving myself to a coffee shop, where he had been waiting and already purchased himself a cup of coffee.  Once I then purchased my OWN coffee, we walked up to the beach to watch the sunset.

Where he proceeded to tell me he wasn't looking for a serious relationship and just wanted to have fun.

Which was FINE, I mean hello I was 20 - not looking to get married here.  What he was too dumb to figure out is I was looking for the exact same thing.  But even I had the sense to know you don't make a statement like that within five minutes of a first date.  Some things just don't need to be spoken, and only serve to dampen the mood.

Also on that list is telling the other person you just want to hook up with them... and asking what type of panties they are wearing?  And then trying to make out before you've talked for more than 5 minutes.

Umm... excuse me.  I may have been 20, but I was not born yesterday.  Sunset Beach Makeout Party could have been a reality for my new friend if he had just shown a little respect.  (Clearly I was not the one who should have been concerned about seeming immature.)  So I not-so-politely told him where to go, and stormed off - with him running behind calling me names, then asking if we could 'start over again.'

And on that day, I realized that with age does not necessarily come wisdom.  Perhaps 30 was not so old and sophisticated as I thought?

Now, at 30, I pay my own bills.  I'm married.  I've been at the same full-time job for 5 years.  I own a home.  I have a child.  I have an accountant.  I have a living will.  I am planning for retirement.

I make molasses cake and blog about it, for God's sake.

For all intents & purposes.... I am old with a capital O, L, and D.

But most times I still feel like that 20 year-old college kid.  I wonder if anyone ever has Life figured out?  Probably not.

So for now... whether it's old or not... I'm just going to enjoy being 30.  I'm going to enjoy being married, and having a job, and being a mom, and owning a home.  I'm going to enjoy planning for retirement - when I can look back on this time in my life and say "HA! Remember how I imagined retiring to be? Silly 30 year-old Maggie."

Until then... let's all leave this business of figuring out Life to another day and just enjoy some molasses cake.

P.S. This is delicious but intense - so if you are not completely in love with molasses (like myself), you might consider perusing the recipe annals of V&B for something more suited to your taste!

Molasses Cake

• 1 1/2 C. all-purpose flour
• 1 1/2 t. baking powder
• 3/4 t. ground cinnamon
• 1/2 t. ground ginger
• 1/4 t. ground cloves
• pinch salt
• 1 egg, beaten
• 1/2 C. (1 stick) salted butter, melted
• 1 C. molasses
• 1/2 C. hot water
• 1 t. pure vanilla extract

Preheat oven to 375 degrees Fahrenheit.  Grease or spray an 8x8 baking pan with nonstick spray, and set aside.

In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, cloves, and salt.  Set aside.

In a separate large bowl, whisk together egg, melted butter, molasses, hot water, and vanilla.  Add dry ingredients and whisk (or beat) until smooth, scraping down sides with a rubber spatula if necessary.

Pour batter into prepared pan and bake 28-30 minutes, or until toothpick inserted in center of cake comes out clean.  Cool on wire rack, slice, & serve warm and/or topped with powdered sugar or whipped cream.  Serves 9.

Recipe adapted from Just A Pinch

Smoky Black Bean & Bacon Chicken Chili

So I'm not gonna lie to you guys- this mom stuff is tough!

Especially when your little monkey is having digestion issues like ours.  We ended up having to take Mini Smalls to a pediatric gastroenterologist when we found out that in addition to her milk protein intolerance, she has a bad case of reflux.

The poor little muffin has not been able to get through a meal without stopping frequently and crying.  You can tell when the Tummy Gremlins are acting up - she is happily eating away when suddenly she stops, goes completely stiff & arches her back, then starts wailing.

With all the stopping & starting, it takes an hour or more for her to eat - so by the time she gets just a few ounces in her, she is usually exhausted and falls asleep.

But in addition to feeling absolutely horrible for her, I must admit I've been feeling pretty badly for myself.

As the Grinch would say "Oh the noise, noise, noise, noise, NOISE!"  All that crying can really get under your skin, especially when it is happening so frequently & there is nothing you can do to soothe the little critter.  Which is a huge contributor to my stress as well - our little girl is in pain, and as of yet there has not been a damn thing we've been able to do to stop it! Sooo frustrating.

By the time Mr. Vittles gets home from work, I've had it up to here with the crying, barfing, diaper changes, bottle-washing, and laundry.  Close to going off the deep end, cooking is usually the furthest thing from my mind.

Don't get me wrong, I knew motherhood would not be easy; but I had been imagining my maternity leave to be a bit more peaceful than it's been.  I want so badly to enjoy my time with my daughter, but in truth that's been very challenging at times - and I now go back to work in less than a month.

Ugh!

So this past week, we were having some beautiful weather & I decided to get out of the house and bring the Mini to a place that always makes me feel better - my hometown of Point Pleasant Beach.   And more specifically, the inlet (a waterway where the nearby Manasquan River meets the ocean).  Growing up I spent a lot of time hanging out there with my friends, and I would often take walks there alone to clear my head.

Luckily, this week it had the same effect on me that it had when I was a teenager.  As I pushed Mini in the stroller along the road that parallels the river (called Channel Drive) and up to the point that looks out over the inlet to the town of Manasquan, my exhaustion floated away and I felt content.

Along the way, many happy memories came flooding back.  I thought about climbing on the jetty as a middle-schooler, and writing "I love so & so" on the rocks.  We were all warned by our parents not to play on the rocks, but naturally we did it anyway.  And at the time, you had to swing out over the water around this fence to get to one part (that was always the scariest) but it never stopped us!

I also thought about the time that, right before we left for college, my best friend Lauren and I schmoozed our way to the very top of the Coast Guard station... only to be "propositioned" by a creepy officer more than twice our age.  (Almost twelve years later, the guy is still stationed there - I actually saw him!)

I thought about all the hours we spent in the car in the parking lot of the inlet, when we were home from college - we would go there after a party or bar-hopping to recap the events of the night.  "OMG, can you believe what he said about her???"  Ain't no drama like 21 year-old drama!

I also thought about when, four years ago this March, Mr. Vittles brought me out to the jetty and made me the happiest woman alive by asking me to marry him.

And then I thought that, someday, Mini will have such funny & happy memories.  (Hopefully not of creepy men trying to get in her pants, but ... yeah, probably those too.)

And I realized that my mother-in-law is so right when she says that 'this too shall pass.'  It's just a phase.  Our trip to the specialist has brought me hope that we can get these issues under control, and either way she'll eventually grow out of them as her system matures.  She won't cry & cry forever.

And someday I will wish I could return to these days, when she was tiny like this again.

When the slightest smile between those chubby little cheeks could light up my morning.

When she didn't mind that I covered her perfect face in about a million kisses every day.

When she could wear a bear hat and hold up her little fist of fury and melt my heart.

It really put things into perspective for me.

Later that day, when Mini was down for a nap, I talked to Lauren ("Hey, remember the time we...?")

We talked for almost two hours straight while I made this chili.

And all felt right with the world again :)

Smoky Black Bean & Bacon Chicken Chili

• 1 T. vegetable oil
• 1 large red onion, finely chopped
• 1 large garlic clove, minced
• 1 lb. lean ground chicken
• 1 T. + 1 t. chili powder
• 1 t. ground cumin
• 1 3/4 t. smoked paprika
• 1 T. dried cilantro (or more, if using fresh) 
• 1/4 t. cayenne pepper (or to taste)
• 1/4 t. salt (you can add more later to taste, but the bacon & broth are salty)
• 1 14.5-oz. can diced fire-roasted tomatoes
• 1 8-oz. can tomato sauce
• 1 C. low-sodium chicken broth
• 1 t. Worcestershire sauce
• 1 T. brown sugar
• 1/3 C. cooked, finely chopped or crumbled bacon
• 1 14.5-oz. can black beans (undrained)
  

In a large, heavy-bottomed pot over medium heat, heat oil.  Add onion and cook, stirring occasionally, until translucent, 4 to 7 minutes. Stir in garlic, and cook 1 minute.

Increase heat to medium-high and add ground chicken; break it up with a wooden spoon and stir gently until it loses its raw color, 6 to 8 minutes.

Stir in spices and salt and cook 1 minute. Add tomatoes, tomato sauce, broth, Worcestershire, brown sugar, and bacon - bring to a boil.  Reduce heat to medium-low, cover partially, and cook 30 minutes.

Add beans and cook 10 minutes, uncovered. Season to taste with additional salt and/or freshly ground pepper if desired. Serve warm.  Serves 4

Recipe adapted from myrecipes.com (originally Sunset Magazine, January 2007 issue)