Monthly Archives: September 2007

Mexican night

…all that’s missing is a margarita! ūüôā

My husband requested this dinner, so I tried it out tonight… I’ve made similar things before, but they usually involved chicken somehow.¬† I’ve decided I don’t really like cold corn, but it turned out pretty well for what it was, I think!¬† Recipe from Sept 07 Everyday Food.¬†

Black-Bean Tostadas with Corn Relish

2 limes
2 scallions
1 10-oz. package frozen corn kernels
3 TBSP olive oil
coarse salt and ground pepper
1 jalapeno chile
1 pint grape tomatoes
8 oz. Monterey Jack cheese, not sliced
4 6-inch flour tortillas
1 can (15 oz) black beans
1 avocado
reduced-fat sour cream for serving (optional – I omitted this)
[Serves 4 – I halved the actual tortillas but made all the “topping” so we can eat it in various ways as left-overs]

1. Squeeze limes into a medium bowl. Thinly slice scallions, and add to bowl along with corn. Add 1 TBSP oil, and season with salt and pepper; toss to combine. Cover and refrigerate (if making ahead. I didn’t make ahead, so I actually microwaved the corn mixture for a minute and a half so it wasn’t frozen anymore).

2. Half jalapeno and remove ribs and seeds for less heat, if desired. Mince. Halve tomatoes. Combine in an airtight container, cover, and refrigerate (again, if making ahead).

3. Corasely grate cheese on a box grater; place into a resealable plastic bag, and refrigerate (if making ahead).

4. Preheat oven to 475 degrees. Arrange tortillas on baking sheet; brush both sides with remaining 2 TBSP oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeno, and cheese. Bake until golden and crisp, about 10 minutes.

5. While tostadas are baking, pit and peel avocado; dice. Toss with corn mixtrue to combine. (I just put pieces of avocado on top of the finished tostadas…I didn’t want it to sit in my left-over relish because avocado gets a little funky as it sits, IMO.)

6. Top tostadas with corn relish, and, if desired, sour cream.




So I decided to try some snickerdoodles as a dessert for dinner tonight.¬† (Dinner was homemade spaghetti sauce with turkey meatballs, pasta, and garlic-butter-herb bread…no pics of the dinner, though!)¬† Oh, and some Italian Saviognese, if I spelled that correctly.

These turned out well – nice and lightly crispy, the way I like my snickerdoodles (partly due to the fact that I replaced my¬†baking powder today?).¬†The recipe is from the Sept 07 issue of Cooking Light.¬† They also have a strong enough cinnamon taste that it doesn’t get lost in the sugar.


3/4 cup granulated sugar
2/3 cup light brown sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
 Cooking spray


Preheat oven to 400¬į.Combine 3/4 cup granulated sugar, brown sugar, and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in vanilla and egg.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1/2 teaspoon cinnamon, and salt, stirring well with a whisk. Add flour mixture to butter mixture; beat just until combined. Shape dough into 30 balls.

Combine 1/3 cup granulated sugar and 1 1/2 teaspoons cinnamon in a small shallow dish. Roll balls in sugar mixture, and place 2 inches apart on baking sheets coated with cooking spray. Bake at 400¬į for 8 minutes or until tops crack. Cool on pans 1 minute. Remove from pans; cool on a wire rack.


30 cookies (serving size: 1 cookie)


Nutritional Information

CALORIES 99(30% from fat); FAT 3.3g (sat 2g,mono 0.9g,poly 0.2g); PROTEIN 0.9g; CHOLESTEROL 15mg; CALCIUM 17mg; SODIUM 59mg; FIBER 0.3g; IRON 0.5mg; CARBOHYDRATE 16.9g

 **Note: to get the tops to crack I had to bake mine for 10 min. 

The following pics are both of the same exact plate of cookies in 2 different lighting situations, believe it or not!



My brownies had a photo shoot.

That’s right… I can only figure out how to post one photo at a time.¬† Or, at least I can’t figure out how to do photo – text – photo.¬† Plus, I can’t seem to figure out the photography thing.¬† My brownies and I seriously went all over the house to find the best lighting.¬† I got sort of lucky twice. Thank God they taste good, even if they don’t look so fantastic in photos….

Recipe from Cooking Light, Sept 07 issue: Fudgy Mocha Toffee Brownies



Hey, there are bananas in there!

Banana Layer Cake with Chocolate Frosting

Ok, here’s the first thing I actually made today… all the posts up until now have just been catching up on photos I wanted to post somewhere in the past.¬† I made this for my husband, who loves chocolate covered banana anything. He said it was good, but put it in 2nd place after boston cream pie. Note to self: make my boston cream pie soon. ūüôā

I adapted this recipe from Peabody’s food blog from I would totally put a link to that here, but I have absolutely no idea how to do that.¬† If anyone knows, please share!

Banana Cake:

2 cups AP flour, spooned and leveled
1 TBSP baking powder
1 tsp fine salt
1/2 cup unsalted butter, softened
1 1/4 cups sugar
2 eggs
3/4 cup whole milk
1/2 tsp double strength vanilla extract (or 1 tsp regular vanilla)
2 medium bananas

In a medium bowl, whisk together flour, baking powder, and salt. Cream sugar and butter in a KA mixer with whisk attachment until light and fluffy. Beat in eggs 1 at a time.  Add half the flour mixture, then half the milk. Add vanilla and mix until blended. Add remaining flour and milk and beat until smooth.  Slice bananas and fold gently into batter. Fill two 9-inch round cake pans with the batter. Bake at 375 degrees F for 30 minutes, or until cake is golden and begins to pull away from sides, and a toothpick comes out clean.  Cool on rack in pans for 10 minutes, then run knife along outside of cake and invert onto rack.  Cool completely, then frost as follows:

Chocolate Frosting:

2 ounces unsweetened baking chocolate, chopped
1 ounce semi-sweet chocolate, chopped
1/2 cup unsalted butter
1 1/3 cup powdered sugar
3/4 tsp double strength vanilla extract (or 1 1/2 tsp regular vanilla)

Put chocolate in a glass bowl suspended over a pot of simmering water (make sure bowl does not touch water. Or, use a double boiler). Heat, stirring frequently, until chocolate is melted. Remove from heat and set aside to cool. In KA mixer fitted with paddle attachment, beat the butter on medium until creamy (30 sec.). Gradually add the powdered sugar and beat on high until light and creamy (2 min.). Beat in the vanilla. Add the melted chocolate at low speed until blended, scraping down the sides as needed. Beat on high 1 min.
Put one layer of cake on cake platter and cover in layer of frosting. Place 2nd layer on top, and cover entire cake with the remaining frosting. (*note: this recipe is light on the frosting. Frosting lovers may wish to double the recipe).


Upside down

Apple Cinnamon Upside-Down Cake from 8/25/07 (dark pic. oops.)


Because he loves peas.

Salmon with green pea sauce 


Hubby’s birthday appetizer

Crabmeat Cocktail with Watermelon, Mango, and Avacado