Since the start of the pandemic, I've found myself craving (and buying) more processed foods than ever before. 🥨Chips, pretzels and crackers - I want them all. Why am I craving these salty snacks that have never tempted me before? If I started filling my cart with chocolate or sweet fruits, now that wouldn't seem out of the ordinary at all. 🍫 My sweet tooth has always trumped my salty tooth. 😂 Maybe it's the long shelf life of salty processed foods that I find appealing right now. The boxes and bags that fill my grocery cart lately could sustain me through even the most lengthy quarantine. A unopened box of Wheat Thins can last for months. The only problem is that once they're in the house - they don't stay unopened for long. 💁🏻♀️ My new addiction to buttery pretzel balls and Sun Chips is certainly unusual but the moment I found myself tempted to reach for a box of macaroni and cheese on the shelf was the moment I realized just how drastically my food preferences had changed over the last month. I've never been a boxed mac and cheese kind of girl. Homemade pasta in a golden, creamy cheese sauce - now that's another story. I have no explanation for why I'm having these cravings that I've never had before and I'm kind of hoping that they'll go away as quickly as they came on. In the meantime, I'm making a conscious effort to limit the processed foods that I put in my grocery cart and trying to curb my craving with healthier, homemade versions of my favorites. #quarantinecomfortfood White Macaroni and Cheese 1 pound medium shells pasta, cooked according to package directions 4 Tablespoons butter 1/4 cup all-purpose flour 2 1/2 cups milk (anything but skim) 1/4 pound sliced white American cheese from the deli counter, cut into thin strips 8 oz extra-sharp white Vermont cheddar, shredded 1/2 teaspoon Dijon mustard optional 1 teaspoon kosher salt
Stir in pasta and cook until creamy. You've probably noticed that my White Macaroni and Cheese isn't really all that "white". That's because there was no Vermont White Cheddar when I went to the grocery store. I substituted a medium cheddar which gave it a more orange hue but it was still delicious. I posted the recipe as I originally planned to make it because my plan is to go back and remake it as soon as I can get my hands on some White Cheddar.
Ciao!
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Today’s Dark Chocolate Nutella cupcake recipe is for true chocolate fans. I’m talking about those of you who don’t qualify any item as dessert unless there’s chocolate involved. Those of us who believe that peach cobbler is a dessert impostor and don't even get me started on apple pie. That’s some sort of health food, right? It's only been recently that I learned about Ferrero Rocher and the intense following that this candy has. The devoted fans of this chocolate coated hazelnut confection are loyal to the brand. No knock offs or imposters will ever replace the original. If you're a member of the Ferrero Rocher fan club - you know exactly what I mean. Nutella and Ferrero Rocher go hand in hand. Two delicious chocolate hazelnut treats that delight the senses. It only makes sense that I would combine the two into one delicious and decadent cupcake. Like I said in the beginning, these cupcakes are for true chocolate fans. Chocolate hazelnut purists. I've heard you Ferrera Rocher devotees and I raise you a Dark Chocolate Nutella Cupcake!! Dark Chocolate Nutella Cupcakes 1 cup flour 1 cup sugar 1/3 cup unsweetened cocoa powder 1 tsp baking soda 1/2 tsp salt 1 large egg 1/2 cup buttermilk 1/2 cup canola oil 1 tsp vanilla 1/2 cup boiling water Nutella Buttercream Chocolate Ganache Ferraro Rocher Candies
Top with a spoonful of chocolate ganache. Chill until set. Add a second (smaller) swirl of nutella buttercream and decorate with chocolate hazelnut candy.
It only takes one bowl to whip up a batch of this deliciousness so there's really no excuse NOT to make these Dark Chocolate Nutella cupcakes. For humanity's sake - Stay home and eat cake. 🧁 Ciao! Anyone else have a pet who's feeling the stresses of home confinement? My beloved weimaraner has serious separation anxiety whenever she's left alone but even she is starting to feel the effects of having us home all day --- every day. 🐶 Her usual long afternoon naps have been interrupted by --- me. Arguably, the intermittent dog breaks in my day are more for my mental health and less for her well being. It's amazing how a quickly my mood can change just by watching a dog chase a butterfly for a full 15 minutes. 🦋 Normally, we spell the word W-A-L-K in our house because if she hears us say it - our over eager canine runs to the door and starts whining until we put her leash on her and head outside. I've detected a noticeable change in her attitude toward walks over the past few weeks though. She's less eager to leave the house now that she knows we've got all evening to walk her through the neighborhood. #toomuchtimeonourhands We've had some beautiful weather in Georgia, these last few weeks and that's certainly not working in my favor but not in hers. That means more walks, more time on the tennis courts, more kayaking on the lake and bike rides around the neighborhood - all of which translates to more exercise for Mia. The vet did say that she could stand to lose a few pounds so I'm not worried about her weight - just her attitude. 🤣 The good news is that I'm getting more exercise because being quarantined in the house is causing me to eat more than usual too. 😜 I'm discovering all kinds of new recipes that have been in my que for a while. This Strawberry Baked Oatmeal is one of those recipes that I saw on Pinterest a long time ago but never took the time to make. No time like a quarantine-time - am I right? Strawberry Baked Oatmeal 1 and 3/4 cups (420ml) milk (dairy or nondairy) 2 large eggs 1/2 cup (120ml) pure maple syrup 1/4 cup (60g) unsweetened applesauce 3 cups (240g) old-fashioned whole oats 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon pure vanilla extract 1/4 teaspoon salt 1 and 1/2 cups mixed berries, fresh or frozen (do not thaw) 1/2 cup chopped walnuts Preheat the oven to 350°F. Spray a 9×9 inch or 11×7 inch baking pan with nonstick spray. Whisk all of the ingredients together in 1 large bowl. Pour into prepared baking pan. Top with nuts. Bake for 35-40 minutes. Cool for 5 minutes before serving. Spoon or slice and serve with yogurt, if desired. Cover leftovers tightly and refrigerate for up to 1 week. Baked oatmeal is the perfect breakfast food when I want to sleep in. 😂 I put this together the night before and all I have to do in the morning is pop it in the oven. It's so easy - I can ALMOST do it in my sleep. 😴 This oatmeal was a BIG hit with my family. I hope you enjoy it as much as we did.
Ciao! Easter was anything but conventional at our house this year. There were only 3 of us at our Easter quarantine party so I decided that instead of trying to make a downsized version of a traditional Easter dinner, I would go in a totally different direction this year. Easter Clam Bake! 😂I know, I know, clambakes are more traditionally hosted in the Fall but I figured as long as I was going non-traditional - why not go all the way? Our Easter dessert was equally as unconventional as our clambake dinner. And since I'm craving all things fruity and summery right now, a greek yogurt fruit tart seemed appropriately inappropriate. 🤷🏻♀️ This fruit tart is traditionally served at a brunch so serving it as a dessert just seemed like the right thing to do. Greek Yogurt Fruit Tart 15 Medjool dates 1 and 1/2 cups raw unsalted cashews 1 cup Key Lime Yogurt assorted sliced fresh fruit Spray the bottom of a 9-inch tart with nonstick spray. Soak dates in warm water for 10 minutes. Drain and chop in half. Pulse the dates and cashews together until thick “dough” is formed and the cashews are all broken up. Press evenly into prepared tart pan and partly up the sides. Bake crust 10 minutes at 350. Cool. Spread the yogurt on top of the crust. Decorate with fresh fruit. This Greek tart is delicious without being overly sweet or drenched in chocolate like most of my desserts. If you're a fan of the popular Larabar, you'll love the two ingredient crust. It's pretty much a larabar in tart form. Choose any flavor yogurt that you like for the filling - my personal favorite is Key Lime Pie. And don't get me started on the how satisfying it is to arrange the fruit slices on top in my own little mosaic pattern.
Ciao! Got up close and personal with some of my neighbors this week. 🐮This is the closest I've gotten to anyone outside of my family in a month. 😂 These guys (and girls) are actually great company. They're just as curious about me as I am about them. Panera introduced their warm grain bowls a few months ago and after exactly one bowl - they became my new favorite menu item at the restaurant. Their Mediterranean bowl is a brown rice and quinoa base with arugula, chicken, tomatoes, olives, cucumber and hummus. (I get mine without the greek yogurt and feta.) It's simple and yet really satisfying and delicious. I was so obsessed that I made a special trip to Panera the other day because I was craving one - only to find out that it's not on the limited drive-through only menu. 😢 I know - poor me. Since I can't get my Mediterranean Grain Bowl from Panera until the dining room reopens, I decided to make them at home for myself. Best decision ever. These are surprisingly easy to make and just as tasty as the Panera version. I would love for you to taste the Panera grain bowls but if they're not available at your local restaurant either - give my homemade version a try. You might just like my recipe better. 🤭 Mediterranean Grain Bowl 2 cups spring mix 2 cups cooked brown rice and quinoa (look for it in the freezer section) 2 chicken breasts, cooked and sliced 10 grape tomatoes, sliced 1/3 cup kalamata olives 1/2 cucumber, diced 1/2 cup hummus 1/2 lemon
Top with lettuce. Mine came from my garden.
I'm not usually one to choose prepared frozen foods over fresh but in this case - the frozen rice and quinoa was a huge time saver. I microwaved both at the same time in 5 minutes! I am loving this Grain Bowl and thank you Panera for the inspiration.
Ciao! |
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