a farmgirl's dabbles

Rhubarb Muffins with Cardamom Crunch Topping

Brenda — Wed, 15 May 2013 06:09:44 +0000

The awakening of Spring 2013 was the slowest one ever. In a “normal” year, by the time the calendar was flipped to May, we would have already been enjoying lilacs in bloom. The yard’s dreary winter residue would have been raked clean, and the garden turned over, waiting for seeds to be sewn.

And we would have already been enjoying a few hearty stalks of rhubarb….

In my attempt to try to keep up with the calendar of fresh spring produce that my mind is accustomed to, I succumbed to the fact that rhubarb from our own yard was still going to be a ways off. Yes, I bought some from the store. Because I really needed some fresh rhubarb muffins!

These Rhubarb Muffins with Cardamom Crunch Topping were just the cure for this spring starved soul. They are tender, yet substantial. Sweet, yet tart. And that super crunchy topping, with raw sugar mixed in, simply put these over the top. With just a touch of cardamom, they are intoxicatingly fragrant and perfectly spiced. A most fitting way to ease on into the shyness of spring.

Rhubarb Muffins with Cardamom Crunch Topping

Yield: 12 muffins

Ingredients

for the rhubarb muffins:

1 large egg
1/2 c. milk
1/4 c. vegetable oil (I like canola)
1-1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1-1/2 c. chopped fresh rhubarb

for the cardamom crunch topping:

1/3 c. raw sugar
1/4 c. flour
1/2 tsp. cardamom
1/8 tsp. kosher salt
2 T. butter, at room temperature (do not melt!)

Preparation

Preheat oven to 400°. Spray muffin tin with nonstick spray.

for the rhubarb muffins:

Mix egg, milk, and oil in small bowl. In a large bowl, whisk the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Add the wet ingredients to the dry ingredients and stir. Do not overmix. Fold in rhubarb. Spoon into muffin tin and let rest a few minutes while you prepare the topping.

for the cardamom crunch topping:

In a small bowl, mix all topping ingredients, using a fork or rigid pastry blender to combine. You are aiming for some pea-size pieces of crunchy topping. Sprinkle mixture evenly over muffin batter.

Place pan in oven and bake until golden, about 18 to 20 minutes. Let rest in pan for 5 minutes before removing to wire rack to cool. Serve warm or at room temperature. The muffins are best the day they are baked, as that is when the topping is the crunchiest.

Source

from a farmgirl's dabbles

Original article: Rhubarb Muffins with Cardamom Crunch Topping

Espresso Brownies with Peanut Butter Marshmallow Frosting

Brenda — Fri, 10 May 2013 11:36:55 +0000

Give me a dark and decadent brownie, and all my problems are solved.

Brownies are my go-to. My constant craving. My chocolate saviour.

A couple months ago, I made some brownies with a thick layer of irresistible mocha buttercream, and shared them with my sister’s family and their friends who were visiting from out of town. It was such fun to see my sister’s eyes roll back in pleasure as she took each bite, savoring the simple bliss of an extra special brownie.

Cheryl’s birthday is in a few days, exactly one week before mine. So there were many times that our birthday parties were done in tandem. Note the two candles for Cheryl, five for me, on the butterfly cake that Mom made for us when we were kids. Mom always made us such fun cakes!

For a number of years when I was young, I remember having a very hard time grasping the concept that Cheryl’s birthday was before mine, but that I was older. I think it was due to the fact that our birthdays were just so close together, because I didn’t question anybody else’s birthdays during the year. Now I smile when I have to explain this to my own youngest daughter.

If I had to name people in my life who live for the chocolate and peanut butter combo, at the top of the list would be my husband and my sister Cheryl. Their pick from the candy rack has always been Reese’s Peanut Butter Cups. So I set out to create a brownie for Cheryl’s birthday that would make her eyes roll back even further…Espresso Brownies with Peanut Butter Marshmallow Frosting.

These brownies are dense and fudgy, with a deep chocolate flavor enhanced by espresso powder. Cheryl loves a good cup of coffee, so the espresso was a no-brainer.

And the peanut butter frosting…oh my. Sitting on top of the brownie, almost as thick as the brownie itself, it’s a fluffy silky layer that’s fun to sink your teeth into. The frosting is loaded with peanut butter flavor and fluffed up with sweet marshmallow cream. Topped with a little splattering of more espresso powder, plus cinnamon and rich cocoa powder, this is definitely, absolutely, positively an extra special brownie.

Here’s to you, dear sister. Thanks for always helping me see this world through a different set of lenses. I love you, Cheryl!

Espresso Brownies with Peanut Butter Marshmallow Frosting

Yield: 16 to 20 brownies

Ingredients

for the espresso brownies:

1/2 c. (1 stick) unsalted butter, diced
3 oz. unsweetened chocolate, chopped
1-1/2 c. sugar
3 large eggs
1 tsp. instant espresso powder
2 tsp. pure vanilla extract
1/4 tsp. kosher salt
3/4 c. all-purpose flour

for the peanut butter marshmallow frosting:

1/2 c. marshmallow cream (homemade or store bought)
3/4 c. creamy peanut butter
6 T. unsalted butter, at room temperature
1/4 tsp. salt
2 c. powdered sugar
2 T. heavy cream
1 tsp. pure vanilla extract
1/2 tsp. espresso powder
1/2 tsp. cinnamon
1/2 tsp. cocoa powder (I used a rich Dutch process cocoa from Penzeys.)

Preparation

for the espresso brownies:

Preheat oven to 325°.

To achieve ultra clean cuts, prepare a pan with a foil or parchment paper liner. Fold a 16'' long piece of foil to an 9'' x 16'' strip and place in 9'' x 9'' metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Spray foil with nonstick spray. If you're not looking for perfect brownie cuts, simply spray pan with nonstick spray and eliminate the foil lining.

Stir butter and chocolate in large heavy saucepan over very low heat until chocolate is melted. Remove from heat and whisk in sugar, then eggs, one at a time. Whisk in espresso powder, vanilla, and salt and then sift flour over. Stir to blend well. Transfer batter to prepared pan. Bake brownies until puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 30 minutes. Cool completely in pan on rack.

for the peanut butter marshmallow frosting:

In a medium bowl, with a mixer at low speed, combine marshmallow cream, peanut butter, butter, and salt until well blended. On low speed, beat in powdered sugar, alternately with cream, until smooth and fluffy. Beat in vanilla. Spread frosting evenly over cooled brownies.

If you lined the pan with foil, using foil as an aid, lift brownies from pan.

Then, in a very small bowl, combine espresso powder, cinnamon, and cocoa powder. Gently pour mixture into a very fine mesh strainer. Hold the strainer over the frosted brownies and gently tap the strainer on the side to release the mixture in little splatterings over the top of the frosting. Cut into squares and serve. If the brownie is sticking to your knife as you cut, it helps to set the brownies in the refrigerator or freezer for a bit to chill first.

Source

from a farmgirl's dabbles

I’m linking up with:

Cheryl at TidyMom for I’m Lovin’ It (Bounty Duratowel)

Original article: Espresso Brownies with Peanut Butter Marshmallow Frosting

Shandy Braised Chicken with Mushrooms and Green Olives

Brenda — Wed, 08 May 2013 12:24:07 +0000

It never fails. Every time my family walks in the door, home from school and work, and our “big red pot” is in the oven…they all come sniffing their way to the kitchen, wondering what smells so awesome. That gorgeous piece of hardworking Le Creuset definitely has a higher calling than most kitchen pieces, cranking out one incredible meal after another, all perfectly tender and irresistible.

My latest offering from the big red pot, Shandy Braised Chicken with Mushrooms and Green Olives, involved my favorite piece from the chicken, the thigh. Big and meaty and dark, it’s always been my very first choice.

I like to use beer and hard cider when braising. And with summer rolling around, I always make sure there’s some shandy in the fridge (You’ll find Leinenkugel’s Summer Shandy and Curious Traveler Shandy in there!). The lemony beer is just the perfect summertime refresher. And now I know that it makes one wonderful pot of tasty chicken, too!

My whole family loved this meal. From the moment they opened that front door, they could tell supper was going to be somethin’ special.

The chicken is braised in bright and flavorful shandy, with a whole bunch of mushrooms and a handful of big green olives. Together, they give this dish big depth and flavor. Then, when the chicken is good and tender, it’s placed under the broiler. Because chicken skin is meant to be enjoyed crispy, my friends! Don’t skip this step, it’s the final great detail.

Shandy Braised Chicken with Mushrooms and Green Olives

Yield: 4 servings

Ingredients

8 bone-in skin-on chicken thighs
kosher salt
freshly ground black pepper
1 T. canola oil
2 large onions, chopped
4 large cloves garlic, sliced
16 oz. medium to large sized whole button mushrooms, quartered
1/2 c. large green olives (I used big beautiful ones with pits from our grocer's deli)
2 tsp. fresh chopped thyme leaves
1 tsp. kosher salt
freshly cracked black pepper
1 c. lemon shandy (I used Leinenkugel's Summer Shandy)
1/3 c. low sodium chicken broth
1 T. cornstarch
1 T. freshly squeezed lemon juice

Preparation

Rinse the chicken pieces and pat dry with paper towels. Place on a plate and sprinkle fairly generously all over with kosher salt and pepper.

Preheat oven to 350°.

On the stove top, set a 6-3/4 quart oval French oven over medium to medium-high heat. When the pot is warmed up, coat the bottom with the canola oil. When the oil is hot and shimmering, place the chicken, skin side down, in the pot and let it cook, without moving it, until the skin is nicely browned. This should take about 8 to 10 minutes. Transfer chicken to a plate and set aside.

Add onions, garlic, and mushrooms to the pot and cook, stirring, until softened. This should take about 10 to 15 minutes. Stir in olives, thyme, the teaspoon of kosher salt, and a few good grinds of fresh black pepper. Then pour in shandy. Stir to release browned bits on the pan bottom. Let mixture come to a boil, then rest the chicken pieces on top of the mushroom and green olive mixture, taking care to not submerge the chicken skin under the liquid. Transfer pot to the oven and cook for 35 to 45 minutes, depending on the size of your chicken thighs, until meat is tender and cooked through. Remove pot from oven. With tongs, remove chicken pieces to a roasting pan.

Set pot back on the stove top over medium-high heat. Bring to a boil. In a small bowl, whisk together chicken broth and cornstarch and stir into the boiling liquid. Turn heat down a bit, keeping a very low boil, and let liquid thicken and reduce for about 10 minutes.

While liquid is reducing, move oven rack up under the broiler and turn on broiler. Place roasting pan with chicken under the broiler until skin is perfectly browned and ultra crispy. Remove from oven.

Stir lemon juice into the liquid in the pot. Then taste and adjust with additional salt and pepper, if desired. Nestle the crispy chicken pieces on top of the mushrooms and green olives and serve immediately. This is really good over rice.

Source

from a farmgirl's dabbles

This beauty, the 6-3/4 quart oval French oven from Le Creuset, is truly one of my favorite pieces in our kitchen. Our family has enjoyed many awesome meals from it.

And I’m so happy that Le Creuset is giving one away right here, to one of our readers. The winner gets to pick the color of their choice, yay!!

To enter this giveaway, use the Rafflecopter widget below!
a Rafflecopter giveaway

Please check out more from Le Creuset on their website, twitter, facebook, Pinterest, and Instagram!

Giveaway rules: This giveaway is open to US residents 18 years and older. Giveaway will end at Midnight CST on May 14th, 2013. One winner will be chosen at random and then notified by email. Winner will have 48 hours to respond and claim their prize, or another winner will be selected. A farmgirl’s dabbles and Le Creuset are not responsible for lost or undelivered emails.

Disclosure: I was provided with Le Creuset product for review. All opinions expressed are my own (I’ve loved Le Creuset for years!). To read the full disclosure of this site, please go here.

Original article: Shandy Braised Chicken with Mushrooms and Green Olives

Turkey Taco Bowls with Cilantro Lime Rice

Brenda — Fri, 03 May 2013 12:52:15 +0000

My family is in love with Turkey Taco Night. It always brings “yays” and “hoorays”…and for Tessa, a little dancing and singing, too!

Turkey Taco Night is never served the same way twice around here. Sometimes all the ingredients are wrapped up in flour tortillas, and other times hard corn shells (Blake’s favorite) serve as the vehicle to our mouths. And then there’s turkey taco quesadillas on the griddle, all cheesy and melty and irresistible!

But the version I’m sharing today is Turkey Taco Bowls with Cilantro Lime Rice. It’s my little homemade version of my favorite salad bowl meal at Chipotle Mexican Grill.

I start out with some light and fluffy and flavorful cilantro lime rice. My family loves a meal served with rice, and this fragrant dish makes a great base for the turkey taco bowls.

To assemble the bowls, I usually add a couple scoops of warm cilantro lime rice to the bottom of each bowl, and then a big spoon of browned ground turkey that has simmered in my homemade {green} taco seasoning. Then all the rest of the fixin’s are laid out for everyone to add as they please…black beans and shredded cheeses, plus chopped lettuce, tomatoes, peppers, avocado, and cilantro.

I’m big on condiments, and mix up the offerings alot. I prefer fresh chopped pico or Mom’s canned salsa, but am definitely not above setting out a jar of salsa or taco sauce from the store when I’m in a pinch. There’s also this super tasty honey and chipotle vinaigrette, a fun change of pace, perfect for drizzling over this bowl of yum (just like the salad at Chipotle Mexican Grill!). Fresh and zesty sweet corn relish is awesome with turkey tacos, too…we make up a big batch each summer, and I highly recommend you give it a try when the sweet corn is at its peak later this year. And don’t forget sour cream, guacamole, and slices of fresh lime for squeezing over it all…the possibilities are endless. And so fabulously delicious!

Turkey Taco Bowls with Cilantro Lime Rice

Yield: 4 servings

Ingredients

for the cilantro lime rice:

1 c. long grain white rice
2 c. water
1 tsp. kosher salt
1 bay leaf
1 T. freshly squeezed lime juice
2 T. finely chopped fresh cilantro

for the turkey taco mixture:

1 lb. ground turkey (or ground beef or chicken)
3 T. Homemade {Green} Taco Seasoning or 1 packet Chi-Chi's Restaurante Seasoning
1/3 c. water
salt and pepper, if desired

other goodies and mix-ins...pick and choose what you like:

black beans
shredded cheeses
lettuce, finely chopped
tomatoes, diced
bell peppers (any color you like), diced
onion, diced
avocado, diced
cilantro, chopped
fresh lime wedges for squeezing over it all...

and optional condiments:

fresh pico
salsa
taco sauce
Honey and Chipotle Vinaigrette
Zesty Sweet Corn Relish
sour cream
guacamole

Preparation

Please note...this recipe for turkey taco bowls is not so much a recipe as it is a general list of ideas to incorporate. Pick and choose what you like about it from my ideas, add in your own likings, make it yours!

for the cilantro lime rice:

In a medium-large saucepan with a heavy bottom, combine rice, water, salt, and bay leaf. Bring to a boil over high heat, then turn heat down to medium-low ("2" on our stove) and cover pan with lid. Simmer for 14 minutes (no peeking!), or until rice is cooked and water is absorbed. Remove from heat and let sit for 5 minutes, covered. Discard bay leaf. Drizzle lime juice over rice, sprinkle with cilantro, and fluff with a fork to combine. Serve warm.

for the turkey taco mixture:

In a medium skillet over medium-high heat, brown the turkey. Then add taco seasoning and water, stirring to combine. Turn heat down to medium-low and let simmer until water is absorbed, stirring occasionally. Taste and adjust by adding salt and pepper, if desired.

to assemble the turkey taco bowls with cilantro lime rice:

Add a couple scoops of warm cilantro lime rice to the bottom of individual serving bowls, followed by a scoop of prepared turkey taco mixture. Have the rest of your desired taco mix-ins and condiments ready for individuals to add as they please.

Source

From a farmgirl's dabbles, inspired by the bowls served at Chipotle Mexican Grill.

Original article: Turkey Taco Bowls with Cilantro Lime Rice

Coconut Scones with Dark Chocolate Chunks

Brenda — Tue, 30 Apr 2013 12:54:08 +0000

With Mother’s Day just around the corner, Mom was definitely on my mind with this recipe. She was the flavor inspiration for these Coconut Scones with Dark Chocolate Chunks. Give her anything with that coconut and chocolate combo, and she’s a happy girl!

I also know how much she just plain loves any scones that I make…a little sweet, puffed up high, with a light texture and a moist crumb. This time around, I swapped out half of the all-purpose flour for white whole wheat, and tried coconut milk in lieu of buttermilk. Add in some dark chocolate chunks, with coconut inside and out (just look at that beautifully toasted coconut on top!), and these scones are really something special. Just like my mom.

Flashback to 1976, when our family visited Minnesota’s gorgeous Itasca State Park, where the mighty Mississippi River starts its southerly journey to the Gulf of Mexico. We walked across the headwaters multiple times as a family over the years, but I especially love this photo with Mom when us girls were so young.

Happy Mother’s Day to the most awesome mom ever!
xoxoxo

Coconut Scones with Dark Chocolate Chunks

Yield: 8 scones

Ingredients

1 c. white whole wheat flour
1 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher salt
1/3 c. packed brown sugar
1 c. sweetened shredded coconut flakes
1 large egg, lightly beaten
1/2 c. coconut milk, well stirred
2 tsp. coconut extract
1/2 tsp. pure vanilla extract
1/2 c. cold unsalted butter, cut into 1/2'' pieces
2 oz. bittersweet chocolate, chopped into 1/4'' pieces (I used Ghirardelli 60% cacao)

for the coconut topping:

1 T. milk
1 egg white
1/4 c. sweetened shredded coconut flakes

Preparation

Preheat oven to 425°. Line a baking sheet with parchment paper and set aside.

In a large bowl, stir together the flours, baking powder, baking soda, salt, brown sugar, and coconut.

In a small bowl, whisk together the egg, coconut milk, and extracts.

With a rigid pastry blender or two large forks, cut butter pieces into the dry ingredients until mixture resembles course meal, with small chunks of butter still visible. Add wet ingredients to the dry ingredients and stir with a fork just until moistened. Fold in chocolate chunks. Do not overmix.

Transfer dough to a lightly floured work surface and knead 5 or 6 times. Pat into an 8'' disk and cut into 8 wedges. Transfer wedges to prepared baking sheet.

for the coconut topping:

In a small bowl, whisk together the milk and egg white. Brush lightly over each dough wedge and then press coconut flakes lightly onto the tops of each wedge.

Bake until scones are golden brown and set, about 13 minutes. Let cool on pan 5 minutes before removing to wire rack. Serve slightly warm or at room temperature. Scones are best eaten the day they are made. But a great trick for eating them the next day? Simply preheat a baking stone in a 300° oven and then set already baked scones onto the stone for 3 to 5 minutes. The scones will be almost like fresh baked!

Source

from a farmgirl's dabbles

I’m linking up with:

Cheryl at TidyMom for I’m Lovin’ It (DIY Lime Mint Foot Soak)

Mother’s Day is the perfect time to send Mom or Grandma or another special lady in your life this beautiful tower of deliciousness. This giveaway comes straight from Harry and David, a company that prides itself in exquisite food gifts. I had the pleasure and extreme honor of spending some time with Harry and David last fall in their southern Oregon home, and can attest to the awesomeness of this company and its products.

This Mother’s Day giveaway is for a deluxe tower of treats, a gift packaging that Harry and David is famous for. It’s so much fun opening up the individual boxes, all beautifully wrapped.

Here’s what’s included (a $59.95 value):

Royal Riviera Pears
Milk Chocolate Moose Munch Popcorn
Lemon Lavender Cookies
Raspberry Galettes
Original Baklava
Dark Chocolate Cherries
Chocolate Toffee Almonds
Assorted Truffles

My mom received this same exact tower. After opening it, she immediately texted me a photo and a thank you with a bunch of little emoticon hearts. My parents love, love, love all the products from Harry and David! Longtime favorites of theirs, included in this tower, are the Royal Riviera Pears, Moose Munch Popcorn, and Dark Chocolate Cherries. Mom loved the Raspberry Galettes and said the Lemon Lavender Cookies were very unique and tasty, too. She also told me they set aside the truffles and Moose Munch, saving them for an extra special treat.

a Rafflecopter giveaway

Giveaway rules: This giveaway is open to US residents 18 years and older. Giveaway will end on May 4th, 2013 at 12:00 am CST. One winner will be chosen at random and then notified by email. Winner will have 48 hours to respond and claim their prize, or another winner will be selected. A farmgirl’s dabbles and Harry and David are not responsible for lost or undelivered emails.

Disclosure: I was provided with a tower of treats from Harry and David for review, which I happily gifted to my own mom (much to her delight!) for Mother’s Day. I was not compensated for this post. All opinions expressed are my own. To read the full disclosure of this site, please go here.

Original article: Coconut Scones with Dark Chocolate Chunks

Israeli Couscous with Mushrooms, Shallots, and Asparagus

Brenda — Fri, 26 Apr 2013 12:53:00 +0000

Spring is on it’s way. Right?! Here in the Midwest, it’s been one crazy slow thaw. Just a few mornings ago, on April 23rd, we woke up to this…

Yes, after getting a dusting of snow each day over the past week, we awoke to a new 6″ layer of fresh white stuff. Our local weather reported that 180 days prior is when our area received its first snowfall of the season. That’s 6 months of snow and winter…we need to be done already!

BUT…I did have to readily admit how gorgeous it was out there that morning. The rising sun gave way to a brilliant blue sky, the perfect canvas for strokes of white sparkly powder on dark bare branches and pine. Plus, it was our youngest daughter’s birthday. There was just too much beauty going on to waste with being grumpy about the weather!

Back in January, The Pampered Chef sent me a big box of kitchen goodies to play with. This here white skillet has quickly turned into a favorite piece of meal making equipment around here. We use it almost every single day. It’s lightweight, with sloped high side walls that give extra room, perfect for one-skillet meals. The pan heats up quickly and evenly, with a super non-stick cooking surface. We love it!

While this Israeli Couscous with Mushrooms, Shallots, and Asparagus is not truly a one-skillet meal (the couscous is cooked in a separate saucepan), this white skillet was just the perfect vessel to bring this meal together. I also set the skillet right on the table and served from it, it’s such a bright and pretty piece!

Our kids now cheer when they hear we’re having Israeli couscous, after falling in love with a dish incorporating curried cauliflower. The couscous is just so much fun to eat! A tiny pasta, soft and puffy and delightfully chewy, like little bubbles in your mouth…what’s not to like?!

This pasta dish, full of tender couscous, makes for a lovely meal. Loaded with tender asparagus, mushrooms, and shallots, and then drizzled with a light lemony dressing, it’s the perfect dish for spring. Whenever that might occur around here!

Israeli Couscous with Mushrooms, Shallots, and Asparagus

Yield: 4 to 6 servings

Ingredients

5 T. olive oil, divided
3 T. freshly squeezed lemon juice
1/2 tsp. fresh lemon zest
2 large garlic cloves, minced, divided
1/2 tsp. honey
1 c. Israeli couscous
2 c. low sodium chicken broth
3 medium to large shallots, halved and thinly sliced
4 oz. button mushrooms, thinly sliced
2 c. slender asparagus pieces, cut to 1'' lengths at a diagonal
1 c. shelled fresh green peas or frozen, thawed
2 T. finely grated Parmesan cheese
1/3 c. chopped fresh parsley
kosher salt and freshly ground black pepper, to taste

Preparation

Whisk 2 tablespoons olive oil, lemon juice, lemon zest, 1 clove garlic, and honey in a small bowl. Set aside.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add couscous and sauté until you see some of the couscous turning a golden brown. This should take about 5 minutes. Then add the chicken broth, increase heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until broth is absorbed and couscous is puffed and tender, about 10 minutes or so. Remove from heat.

While couscous is cooking, start cooking the vegetables. In a large skillet with tall sides, heat remaining 2 tablespoons olive oil over medium-high heat. Add shallots, remaining clove of garlic, and mushrooms, and sauté for 3 minutes, stirring occasionally. Then stir in the asparagus and sauté for an additional 3 to 5 minutes, or until asparagus is crisp-tender. Add peas and cooked couscous to skillet and fold together. Drizzle prepared lemon dressing over the mixture and stir. Finally, sprinkle the Parmesan and parsley over the mixture and fold again. Season with salt and pepper, to taste. Serve warm or at room temperature.

Source

from a farmgirl's dabbles

a Rafflecopter giveaway

Giveaway rules: This giveaway is open to US residents 18 years and older. Giveaway will end on May 3rd at 12:00 am CST. One winner will be chosen at random and then notified by email. Winner will have 48 hours to respond and claim their prize, or another winner will be selected. A farmgirl’s dabbles and The Pampered Chef are not responsible for lost or undelivered emails.

Disclosure: I was provided with products, including this 11″ covered skillet, from The Pampered Chef to review. I was not compensated for this post. My family just really loves this pan, and The Pampered Chef was great enough to give one away here. All opinions expressed are my own. To read the full disclosure of this site, please go here.

Original article: Israeli Couscous with Mushrooms, Shallots, and Asparagus

Lemon Baby Cakes with Fresh Raspberry Buttercream

Brenda — Tue, 23 Apr 2013 12:06:21 +0000

We have quite alot to celebrate here today. At the the tippy-top of the list is the birthday of our youngest, Tessa.

She is sweetness.

She is sparkle.

She is pure joy.

And today she turns six.

Until Tessa grows into the job of her dreams of being a real cowgirl, she is making do with miniature stables and dozens and dozens of toy horses. I don’t know how she does it, but all the horses have their own special name and she never forgets a one.

Tessa loves any kind of lemon desserts. And she adores raspberries, especially when they’re fresh picked from our yard. She is the one that will stick it out with me in the raspberry patch until the very last berry is picked. Her company is bubbly and chattery, rich with humming and singing, and best of all…full of big squeezing lingering hugs. This girl’s warm presence can turn any cloudy day into sunshine.

So these sunshiny Lemon Baby Cakes with Fresh Raspberry Buttercream is what we came up with to celebrate her special day. They are perfectly Tessa.

The little cakes are super moist and bright with lemon flavor, and when bitten into, reveal a hidden fresh raspberry inside. Tessa thinks that’s just the neatest thing! Topped with a swirl of fresh raspberry buttercream (with no artificial color or raspberry flavor!), these are one sweet little treat.

The other event we’re celebrating today is the blogiversary of a farmgirl’s dabbles. Three years, my friends! That’s alotta butter and flour! Be sure to stay tuned later this week for an awesome giveaway to keep the celebrating going!

Lemon Baby Cakes with Fresh Raspberry Buttercream

Yield: about 50 baby cakes

Ingredients

for the lemon baby cakes:

3-1/2 c. all-purpose flour
2-1/4 tsp. baking powder
3/4 tsp. kosher salt
1 c. unsalted butter, at room temperature
2-1/2 c. sugar
4 large eggs, at room temperature
5 T. freshly squeezed lemon juice
2 T. finely grated lemon peel
lemon yellow food coloring, if desired, to enhance the yellow color
1-1/2 c. buttermilk
about 50 fresh raspberries

for the fresh raspberry buttercream

1/2 c. unsalted butter, at room temperature
12 oz. raspberries, fresh or frozen
1/2 tsp. freshly squeezed lemon juice
1 tsp. pure vanilla extract (Have you tried the wonderful extracts from Penzeys?!)
3-1/2 c. powdered sugar
pinch of kosher salt
1 to 2 T. milk, if needed to thin out the frosting

Preparation

for the lemon baby cakes:

Preheat oven to 350°.

A couple notes: I prefer to use flexible silicone mini muffin pans with no paper liners for this recipe, but you can also prepare metal mini muffin pans with paper liners. Also, I found that there are different sized mini muffin pans out there, so your yield and baking time may vary a bit. The silicone pans I used yield a little bigger mini cupcake than others, which I also happen to like.

Whisk flour, baking powder, and salt in medium bowl and set aside. In a large bowl, beat butter until smooth. Add sugar and beat to blend. Beat in eggs 1 at a time, then the lemon juice, lemon peel, and food coloring. Batter may look curdled, but that's just fine. Beat in the flour mixture alternately with the buttermilk, in 3 additions. Place about 1 tablespoon of batter into bottom of each cupcake hole. Place 1 fresh raspberry on top of the batter, in the center. Cover raspberry with more batter, about 3/4 full. Bake cupcakes until tester inserted into center comes out clean. This took about 20 minutes for me, but it will depend on the size of your tins, so pay close attention to your baking time. Cool 10 minutes and remove from pan. Cool completely before adding frosting.

for the fresh raspberry buttercream:

Cook the raspberries in a medium saucepan over medium heat, stirring frequently until the raspberries are broken down into a sauce. Set up a fine mesh strainer lined with 2 layers of cheese cloth. Pour the raspberry sauce over the cheese cloth to remove the seeds. I gather up the ends of the cheese cloth and gently press out all the raspberry juice. Pour the raspberry juice back in the pot. Simmer until the juice reduces to a 1/4 cup. It will be a very rich red and concentrated sauce. Set aside to cool completely.

With a mixer, cream the butter with a paddle attachment on medium high speed about 2 minutes, until lightened in color and a bit fluffy. Add 2 cups of powdered sugar, the 1/4 cup of cooled raspberry sauce, lemon juice, vanilla, and salt. Mix until smooth. Add another 1-1/2 cups of powdered sugar and mix until smooth. If you want the frosting less stiff, add some milk, 1 tablespoon at a time. I did not add any milk to mine, and thought it was perfect for piping.

to assemble the lemon baby cakes with fresh raspberry buttercream:

Fit a pastry bag with a medium star tip (I used a Wilton #21) and pipe the frosting onto your baby cakes.

Source

Adapted from the fabulous Lime Baby Cakes and Fudgy Spring Brownie Bites.

Disclosure: This post contains an Amazon affiliate link for the silicone mini muffin pans. To read the full disclosure of this site, please go here.

Original article: Lemon Baby Cakes with Fresh Raspberry Buttercream

Honey and Chipotle Vinaigrette

Brenda — Fri, 19 Apr 2013 12:17:18 +0000

It’s so easy to not make your own salad dressings and vinaigrettes. Just pick up a bottle from one of the too many choices at the store. Done.

But…when I do take the time to mix up my own for a fresh salad…wow, it’s just so fantastic!

This recipe for Honey and Chipotle Vinaigrette comes from my longing to eat Chipotle Mexican Grill‘s salad bowl at home, without paying for an order “to go”. Oh, how I love that salad. My “usual” is a bowl full of crisp lettuce, a little rice, that awesome braised carnitas meat, black beans, fresh salsa, corn salsa, and sour cream. And don’t forget that vinaigrette. Or a side of chips and guac!

It wasn’t until I sat down and compared my little plastic cup of vinaigrette from the take-out bag with my own homemade version that I realized how very salty the restaurant’s was. I think that this is one of the biggest advantages of cooking from scratch at home – being able to control the sodium in what we eat. Every time we go out to eat, I find myself so much thirstier than normal. And I don’t like that!

While my own vinaigrette is not an exact copycat, in the end I’m liking it even more than the original. It has the sweet goodness of honey, packed full of bold flavors, just like Chipotle’s. But it’s brighter and more tangy, with more vinegar than salt. And I like that!

Honey and Chipotle Vinaigrette

Yield: about 1-1/4 cup

Ingredients

1/3 c. honey
1/4 c. red wine vinegar
1 T. ketchup
1 T. Dijon mustard
1 tsp. freshly squeezed lime juice
1 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried Mexican oregano
1/2 tsp. ground chipotle
1/2 tsp. smoked paprika
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/2 c. extra virgin olive oil

Preparation

In a blender, combine all ingredients except the oil. Blend on low for 20 seconds. With blender on low, slowly pour oil through the hole in the blender lid (place a towel over the top as you pour, to catch any splatters). Use immediately or chill for an hour or two to let the flavors blend. Serve with your favorite Mexican salad, as a dip for veggies, or with tacos.

Source

Inspired by the vinaigrette served with the salad at Chipotle Mexican Grill.

I’m linking up with:

Cheryl at TidyMom for I’m Lovin’ It (Covergirl foundation)

Original article: Honey and Chipotle Vinaigrette

A Simple {yet special} Cup of Coffee

Brenda — Wed, 17 Apr 2013 12:45:42 +0000

I’ve been doing my best to resist a second piece of coffee making equipment for our kitchen counter, as we just don’t have that much space in our small kitchen. My husband’s “less is more” theory has rubbed off on me over the years, definitely, and I’ve been successful in telling myself that our ol’ coffee maker is sufficient enough.

But I can still be persuaded by simple comforts. Especially when coffee is involved.

So when Staples contacted me about trying out a Keurig coffee brewer, I took a very reflective pause to consider what this machine might do to the routine of our efficient little kitchen. The office where I work has had a Keurig for many years, so I already knew that I liked the system, with its fresh-and-hot-whenever-you-want-it supply of coffee (and tea and hot chocolate!).

I figured I really had nothing to lose. So I rearranged a bit of kitchen counter space to make room for a Keurig, and purged a few items from the cupboard above it to store a carousel of K-cups.

This right here has become my set-up for A Simple {yet special} Cup of Coffee. Sometimes I call this finished cup a “latte”, but I know latte purists would argue with the make-up of my version. So we’ll stick to a gussied up cup of coffee, ok?

My sister and her husband are who I have to thank for convincing me of the simple comfort of a special cup of coffee made at home. When our family stayed with their family for two weeks at the end of 2010, while they were living in Cairo, Egypt, my brother-in-law’s morning coffees were pure comfort in that amazing city of dusty noisy chaos.

Dave’s specialty was a cup of strong brewed coffee with raw sugar stirred in, topped off by a warm froth of half and half. And now that Cheryl and Dave are once again living nearer to us in the States, they continue to share their coffee ritual with all who visit, topping off the froth with a sweet and spicy sprinkle of cinnamon. It’s very convincing. Since our family visited their home this past Christmas, I haven’t made a cup of coffee in our own home any other way.

I knew there were lots of choices in K-Cups for the Keurig brewers, but I had never really paid that much attention to the store shelves or online offerings before having a Keurig of our own. Now I know that there are umpteen wonderful possibilities for a quick and delicious cup!

I debated over getting this K-Cup carousel…“Is it really worth the space?!” But now that we’ve been using this Keurig system for awhile, I can definitely say it was a good choice. This chrome-plated rotating piece is very compact (only 10″ high and 8″ wide), yet holds 27 K-Cups. It fits nicely out of view in the cupboard above the Keurig and is easy to move to the counter when we have family and friends over.

The two favorite K-Cups in this house? Yes, front and center is the Swiss Miss Hot Cocoa, the popular choice of our kids. Myself, I’m pretty keen on the Donut Shop Coconut Mocha. And Blake isn’t too fussy about his coffee (although I know a cup of French Vanilla is always a treat for him), as long as it’s full-on caffeine.

The Keurig brewer is beyond easy to use. Just make sure the water reservoir is full, insert the K-Cup of your desiring, choose your cup size (6, 8, or 10 ounces), and press “brew”!

If the thought of frothing a little half and half seems too time consuming or too difficult or just plain unnecessary…please hear me out. Because this is where the “special” part of this simple cup of coffee is at!

We’ve had this easy-to-use battery powered frother for a number of years. It works great, cleans up great. I pour about 2 tablespoons of half and half into a small glass, microwave it just enough to get it warm (our own microwave does this perfectly at 17 seconds!), and then froth it for a few seconds, until it’s whipped into lush creaminess.

Add the desired amount of raw sugar to your brewed coffee and give it a few good stirs. Then pour in a bit of the froth, stirring it into the coffee. Finish by topping the coffee with the remaining froth and a sprinkle of raw sugar and cinnamon.

Then sit down with a good book, let out a big breath, and enjoy your fabulously simple {yet special} cup of coffee!

My family has been very happy with this OfficePRO® Brewing System. It’s a lovely convenience when I want to brew one cup of decaf for myself or a guest in the evening, and is wonderful when my mom or mother-in-law are here, as they are always looking for just one cup of coffee later in the afternoon. I also really like that it can accommodate tall travel mugs, for those times when I want to brew a cup and run out the door!

Do you have a simple tip for a great cup of coffee?
Please share with me!

Yes, Staples.com is giving you the chance to win $150 worth of coffee yum!

The winner gets to pick out a new Keurig coffee brewer and/or K-Cup supplies, up to $150!

a Rafflecopter giveaway

Giveaway rules: This giveaway is open to US residents 18 years and older. Giveaway will end on April 23rd at 12:00 am CST. One winner will be chosen at random and then notified by email. Winner will have 48 hours to respond and claim their prize, or another winner will be selected. A farmgirl’s dabbles and Staples.com are not responsible for lost or undelivered emails.

Disclosure: I was provided with a Keurig coffee brewer and products to review from Staples.com. All opinions expressed are my own. There is also an Amazon affiliate link for the frother. To read the full disclosure of this site, please go here.

Original article: A Simple {yet special} Cup of Coffee

Homemade {Green} Taco Seasoning

Brenda — Fri, 12 Apr 2013 12:18:35 +0000

I must confess, I’ve never really been a fan of traditional {red} taco spice mixes. I have yet to find a packet at the store that wows me, so I usually end up just winging it when I make tacos, adding a bit of this and a pinch of that. Our spice drawers are stocked pretty well (mostly with the awesomeness of Penzeys Spices), so I’m never feeling left out when I’m craving a particular flavor, and feel confident in my ability to come up with a tasty combo whenever I need to.

But there is one little pre-mixed packet that I’ve held very dear to my heart for many years, that I just can’t seem to shake. It’s not your typical taco seasoning. The packaging has changed over the years, but it used to advertise “no red stuff!”

Do you know this little packet of yum?! Chi-Chi’s Restaurante Seasoning Mix…

If you’re not familiar with Chi-Chi’s, it was a Mexican restaurant chain founded here in Minnesota back in the 70′s. Growing up on the farm in South Dakota, the closest Chi-Chi’s was located in Fargo, about 75 miles away. When we drove to Fargo for shopping (the closest mall!), appointments, or concerts, you can bet that Chi-Chi’s was always a contender for our lunch money. I was kind of addicted to their wonderfully thick and almost crispy chimichangas. And their chips and salsa. And their seafood enchiladas, all creamy and worthy of plate licking.

Now there’s not a Chi-Chi’s restaurant to be found.

Man, I miss those guys.

I think that a part of my attitude toward that little seasoning packet is tied to nostalgia and all the great meals I had there with family and friends for so many years. But I also just plain love its flavor. The mix is not hot and spicy, just really flavorful. And I can’t tell you how many times I’ve looked at the packet’s ingredients list and grunted in frustration. It lists a few common obvious ingredients such as dehydrated onions, salt, and garlic powder, and then ends with “spices”. Are you kidding? That’s no ingredients list!

So I turned my grunting around, into something much more positive. I took out my “spices” and made my own Chi-Chi’s seasoning mix.

Our girls have never been fans of traditional red taco seasoning or pretty much anything using red chiles, so this Homemade {Green} Taco Seasoning has been a big hit with our family. Now we can all enjoy the Mexican dishes that we love…tacos, Macho Nachoz, and quesadillas…using our own flavorful homemade mix. Blake and the girls live for turkey taco night around here!

The store bought Chi-Chi’s mix has dehydrated onions and green chiles, left in larger flakes. I have experimented with leaving our homemade mix with the flakes intact, and also with running the mix through a spice grinder, which quickly whirrs all the ingredients to a uniform size. I think it’s a matter of personal choice…flakes or no flakes…in the end, the flavor is the same either way. (Delicious!)

Homemade {Green} Taco Seasoning

Yield: about 3 tablespoons seasoning, good for 1 pound of ground or shredded meat

Ingredients

1 T. green bell pepper flakes
2 tsp. minced white onion
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried cilantro
1 tsp. cumin
1/2 tsp. kosher salt
1/2 tsp. Mexican oregano
1/4 tsp. dried crushed jalapeño
1/8 tsp. black pepper
large pinch cayenne pepper
large pinch crushed red pepper flakes

Preparation

Note: All of the listed ingredients can be found at your local Penzeys Spices store or at www.penzeys.com

Stir together all ingredients. If desired, use a spice grinder to incorporate more evenly and achieve a uniform size for all ingredients. If you want to make a larger quantity of seasoning, to keep on hand for future use, I would recommend grinding the mixture. Otherwise, the smaller granules settle to the bottom, while the larger flakes sit on top. If you don't grind a large quantity of this mixture, just be sure to stir it very well before using it.

A single recipe of this mix works great for 1 pound of ground or shredded turkey, beef, pork, or chicken. Once the meat has been browned in a skillet, simply add this seasoning mixture along with 1/3 cup of water. Stir well and turn heat to medium low. Simmer, stirring occasionally, until liquid is absorbed. Taste and add additional salt, if desired.

Meat seasoned with this mixture is awesome in tacos, nachos, quesadillas, breakfast burritos, and so much more!

Source

Inspired by my favorite Mexican seasoning mix, Chi-Chi's Restaurante Seasoning.

I’m linking up with:

Cheryl at TidyMom for I’m Lovin’ It (Easy DIY Pet Essentials)

Original article: Homemade {Green} Taco Seasoning