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Strawberry Soup Recipe from Disney’s Grand Floridian

April 26, 2013 by

strawberry soup

 

I have wanted to try this soup forever, but haven’t had the chance.  I’ll be staying at the Grand Floridian Resort in about a month for the Food Blogger Forum Conference.  But I’m not sure I’ll have a chance to eat at 1900 Park Fare, where they serve this soup.

To be fair, I did not use the exact recipe from the Grand Floridian.  Here’s the original:

Strawberry Soup-1

 

The strawberries I used were sweetened, so I know our soup was much sweeter than the original.  And I decided to lighten it up a bit by subbing out the heavy cream.  I also used light sour cream in place of the regular and the yogurt.  I would have used plain yogurt instead, but I was out.  Use what you’ve got!

Before we get to the recipe, I want to highlight one of the site sponsors, The Magic for Less.

You can save up to 30% off select Walt Disney World Resort hotels most nights 6/13–8/14/13.  See the details by clicking here.  To be notified when new Disney Parks discounts are released, sign up for TheMouseForLess Discounts Newsletter.  And be sure to tell them that you came from Eat at Home!

Here’s what you’ll need to make Strawberry Soup:    [Read more...]

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Easy Almond Pastries

March 19, 2013 by

These pastries really couldn’t be easier. With just a few ingredients you have a fun and delicious brunch dish. What makes them so fun? Cookie cutters and food coloring.

I like to use cookie cutters to cut my pastry into seasonally appropriate shapes and then tint the icing on them to make them especially festive. With Easter coming up, I couldn’t resist making some Easter egg pastries.

Decorating the pastries would be a great kitchen project for kids. I usually put my icing in zippered sandwich bags and snip off the tips for decorating purposes, but you could also put the icing in little bowls and brush it on with a pastry brush or new paintbrush.

If you didn’t want to make them season-specific, you could make them as squares or triangles with a drizzle of white icing – they’re just as good!

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Easy Almond Pastries

Easy Almond Pastries

Ingredients

  • 1 box of frozen puff pastry, thawed
  • 1 can of almond pastry filling
  • 1 egg, lightly beaten
  • 2 c. powdered sugar
  • 3 T. milk
  • Food coloring, if desired

Instructions

  1. Preheat the oven to 400F degrees.
  2. Using a cookie cutter (or a sharp knife) cut out an even number of puff pastry pieces.
  3. Generously spread the almond pastry filling on half of the cut-out shapes, and then use the remaining shapes to top them off. Using a fork, press together the edges of the pastry to seal in the almond filling.
  4. Transfer the pastries to a lined baking sheet. Brush the tops with the beaten egg.
  5. Bake for 20 minutes, until the pastries are golden brown. Set them aside to cool.
  6. Meanwhile, whisk together the powdered sugar and milk. Add more sugar or milk to reach desired consistancy. Stir in food coloring as desired.
  7. Drizzle the icing over the cooled pastries to decorate. Alternatively, you can brush the icing on using a pastry brush or new paint brush.
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Cranberry Banana Smoothie

March 1, 2013 by

My daughters both love smoothies.  And my sons love juice.

So when I was asked to try Ocean Spray Diet Cranberry Juice, I was in.  Juice of any kind doesn’t last long around here and the girls are always looking for new flavors to add to smoothies.  My oldest son has already polished off a big portion of this bottle of cranberry juice.

This time, we made a pretty pink smoothie with banana, vanilla yogurt and Ocean Spray Diet Cranberry Juice.  The cranberry juice added a sweet/tart contrast to the yogurt and banana.  It made for a fantastic smoothie.

Here’s what you’ll need, but feel free to use berries with or instead of the banana.  You can also swap out any flavor of yogurt too.   [Read more...]

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Cinnamon Chip Scones and Light Iced Coffee

February 27, 2013 by

Ever since I first tasted International Delight Iced Coffee, I’ve loved it.  I have to be careful not to drink the whole container myself.  It’s so creamy and smooth and sweet and coffee tasting!

I was thrilled when they came out with new Light Iced Coffee.  I’m in love with the Vanilla, but it also comes in  Mocha.  And in June, you’ll be able to find it in Caramel Macchiato too.

What’s so great about Light Iced Coffee?  The fact that it only has 100 calories per serving!  That means I can indulge more often.  And I can enjoy it along side a sweet treat, like these Cinnamon Chip Scones.  It’s like having my own coffee house at home.

I’m not sure I’d ever made scones before, but these are so easy to make.  The dough comes together much like biscuits, but with the addition of an egg.

I used Hershey’s cinnamon chips in mine.  They added a lot of flavor (perfect with the Light Iced Coffee).  I also used the cinnamon chips to make a simple glaze for the top of the scones.  Super easy and oh, so good!

Here’s what you’ll need to make the scones:   [Read more...]

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Slow Cooker Breakfast Casserole

February 26, 2013 by

I actually didn’t make this casserole for breakfast, but for brunch after church.  It’s a perfect after church meal, because it’s easy to throw together while you’re trying to rush everyone out of the house.  And the cook time is perfect to have it ready when you get back.

I used potatoes with onions and peppers in them to add plenty of flavor without adding a chopping step.  This one is really just “assembly only”.  Important when you’re trying not to be the last family to slip into the sanctuary.

Here’s what you’ll need:   [Read more...]

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14 Pancake Recipes for Pancake Tuesday

February 8, 2013 by

Shrove Tuesday aka Pancake Tuesday is coming up next week.  I have to admit, I’m relatively new to this holiday.  I mean, I’ve always known about Mardi Gras and Ash Wednesday.  But it’s only been in recent years that I was clued into the grand tradition of having pancakes on Mardi Gras day.

I’ll take any reason to eat pancakes!

Here are 14 recipes to tempt you.  Try one Feb. 12 or even this weekend for a special breakfast!

Peanut Butter Pancakes - these are fantastic with blackberry jam.

Gingerbread Pancakes with Sweet Cider Syrup

Chocolate Chip Pancakes with Coconut Syrup – one of our favorites!

IHOP Style Pancakes from Kate’s Recipe Box

Oatmeal Cookie Pancakes from Finding Joy in My Kitchen

Cake Batter Pancakes from Makin’ It Mo’ Betta

Healthier Pancakes 

Whole Wheat Apple Pancakes

Whole Wheat Pancakes

Whole Wheat Pancake Mix from The Greenbacks Gal

Oatmeal Pancakes from The Greenbacks Gal

Healthier Pancakes from Makin’ It Mo’ Betta

Vegan Pumpkin Spice Pancakes from Makin’ It Mo’ Betta

Fluffy Milk Free, Egg Free Pancakes from Makin’ It Mo’ Betta

Cottage Cheese Griddle Cakes from The Greenbacks Gal

Do you eat pancakes on Fat Tuesday?

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Butternut Squash Muffins

February 1, 2013 by

WAIT! Don’t run away! They are good, I promise! At least they were good to me, and my Dad, and most importantly, my four year old! He is the pickiest eater and has food allergies on top of it, so needless to say, getting enough proper nutrition into him has been a challenge.

He ate his minus the crumb topping, but he ate them! I was thrilled!  He ate a vegetable…for breakfast!

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Butternut Squash Muffins

Ingredients

  • 2 1/4 cups unbleached all-purpose flour
  • 1/2 cup wheat bran
  • 1 Tablespoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1 1/2 cups butternut squash puree
  • 1 cup milk
  • 1/2 cup brown sugar
  • 1/2 cup applesauce
  • 1 teaspoon vanilla extract
  • 1/2 cup cinnamon chips
  • Topping (optional):
  • 1/4 cup oats (regular or quick cooking)
  • 1/4 cup wheat bran
  • 1/4 cup AP flour
  • 1/4 cup raw sugar
  • 1/4 cup chopped walnuts (optional)
  • 2 T. coconut oil

Instructions

  1. Preheat oven to 350 degrees.
  2. In a medium size bowl, mix together the flour, wheat bran, baking powder, baking soda, and pumpkin pie spice.
  3. In a separate bowl, mix together the squash, milk, brown sugar, & applesauce.
  4. Add the wet ingredients into the dry, and combine.
  5. Fold in cinnamon chips.
  6. Spoon mixture into a 12 cup muffin pan, sprayed with nonstick cooking spray (or liners), about 3/4ths full.
  7. If using crumb topping, mix all the topping ingredients together and sprinkle on top of muffins.
  8. Bake approximately 20 minutes or until done.
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Notes – If you do not have wheat bran, you can use all flour. You could probably sub oat bran or some other flour if desired, but I haven’t tried it.   You could also use pumpkin or sweet potato in the place of butternut squash.  I also had enough batter left over to make a couple baked ‘donuts’ in my donut pan, since my kids like almost anything shaped like a donut! (and how many times can I use ‘donut’ in a sentence?!)
Yes, I am all for sneaking vegetables into my children’s food, and my own for that matter!

For more from KimM, join me over at Makin’ it Mo’Betta; and on Facebook, Twitter and Pinterest!

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Slow Cooker Whole Wheat Blueberry Coffee Cake

January 22, 2013 by

Coffee cake in the slow cooker? Yes indeed! The trick to baking this Slow Cooker Whole Wheat Blueberry Coffee Cake is to find a souffle pan that will fit in your slow cooker. You should find a 2 quart round souffle dish fits well in a 5 quart slow cooker.

The cake will cook in a water bath. Once the batter is made and is in the souffle dish, place the souffle dish in the slow cooker. You will then pour hot water around the souffle dish like the picture below:

This recipe calls for whole wheat white flour. If you have never cooked with it before, it is lighter than whole wheat flour. It can be found in most grocers and is a great way to introduce your family to whole grains. However, if all you have is unbleached all-purpose flour, feel free to substitute.

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Slow Cooker Whole Wheat Blueberry Coffee Cake

Ingredients

  • 1 cup white whole wheat flour
  • 2/3 cup sugar
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon dried lemon peel
  • 1 egg
  • 1/2 cup sour cream
  • 1/3 cup canola oil
  • 1 cup frozen blueberries

Instructions

  1. Combine flour, sugar, baking soda, baking powder, salt, and lemon peel in a large bowl.
  2. In a small bowl, stir together the egg, sour cream and canola oil.
  3. Mix the wet ingredients until the dry ingredients until well combined. Gently stir in the blueberries.
  4. Coat a 2 quart souffle pan with cooking spray. Add the batter. Lower into the slow cooker. Cover with a piece of foil and wrap tightly so no water gets into batter.
  5. Pour 2 cups of hot water into the slow cooker.
  6. Set the slow cooker to high and cook for 3 to 3 1/2 hours.
  7. When baked, turn cake upside down onto a wire rack. Allow to cool.
  8. Dust with powdered sugar if desired before serving.
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NOTE: I have cooked this coffee cake on low for 8 hours. HOWEVER, you will need to add additional water to the slow cooker. If the slow cooker runs out of water while it is on, you run the danger of having the crock crack.

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Ingredient Spotlight: Tea (and Spiced Chai Tea Muffin recipe)

January 9, 2013 by

I love tea.  My very, very favorite is Bigelow Constant Comment.  But lately, I’ve also been loving the Spiced Chai and Vanilla Chai from Bigelow.

My afternoon snack almost always includes a cup of tea.  My tea basket is always on the counter, ready for me to choose the flavor of the day.

But did you know you can also bake with tea?

I chose the Spiced Chai to make these muffins.  They remind me a bit of coffee cake (tea cake?), but with more flavor.  I topped them with cinnamon streusel.  And of course, they’re perfect with a cup of tea.

The recipe and a photo of the ingredients is near the bottom of the post.  But I wanted to give you a chance to share your recipes that are perfect for pairing with tea.

Link up any recipe you like that you love enjoying with your favorite cup of tea.  If you’ve got a recipe that uses tea as an ingredient, we’d love to see that too!  And if you have a post about Bigelow Tea, be sure to link that up as well.  We’ll be pinning your posts on the Bigelow Tea Board and Recipes to Enjoy with Tea board.  You can follow Bigelow Tea on  Twitter, Facebook and Pinterest.



Here’s what you’ll need to make Spiced Chai Tea Muffins:

 

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Spiced Chai Tea Muffins with Cinnamon Streusel Topping

Yield: 1 dozen muffins

Spiced Chai Tea Muffins with Cinnamon Streusel Topping

Ingredients

  • 2 cups flour
  • 1 Tbs. baking powder
  • 1/2 tsp. salt
  • 3/4 cup sugar
  • 1 stick butter, softened
  • 2 eggs
  • 1/4 cup strong brewed Bigelow Spiced Chai Tea
  • 1/2 cup milk
  • 1 tsp. vanilla
    • For the topping
  • 5 Tbs. sugar
  • 2 tsp. cinnamon
  • 3 Tbs. butter
  • 5 Tbs. flour

Instructions

  1. Stir flour, baking powder and salt together in a bowl.
  2. In a mixer bowl, mix butter, sugar and eggs.
  3. Add brewed tea, milk and vanilla to wet ingredients and mix till well blended.
  4. Pour wet ingredients into dry and stir gently till well combined.
  5. Divide evenly between 12 muffin tins.
  6. Using a fork, combine all ingredients for topping until you have crumbs.
  7. Sprinkle on top of muffins.
  8. Bake at 400 degrees 15-20 minutes.

Notes

To make the strong, brewed tea use 1 or 2 tea bags and 1/4 cup boiling water. Steep for 5 minutes.

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Disclosure:  I have been compensated for my time and provided with samples from Bigelow Tea.  All tea loving opinions are my own.

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Peanut Butter Pancakes (with Blackberry Jam)

January 8, 2013 by

These might be my favorite of all the pancake recipes I’ve tried.  You know I love PB&J.  I love anything peanut butter, actually.  These pancakes are perfectly peanut buttery.

And they’re fantastic with blackberry jam.  I didn’t take a photo of a jam slathered pancake, but you can be sure that I ate several that way.  I drizzled syrup over the sticky stack too.  Delish!

Back in September, we had an Ingredient Spotlight: Peanut Butter.  Picture Perfect Cooking shared this recipe for Peanut Butter Pancakes.  The only change I made was to double the recipe.

Before we get to the ingredients, I have to wish my oldest daughter Happy Birthday!  How can it be possible that she is 21 years old today?

Back to the pancakes.  Here’s what you’ll need to make them:   [Read more...]

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