The Daily Grind of a Work @ Home Mom...

'Tis the Season...

...to save money..."

...to get creative..."

...to be... how does it go - jolly??"

Last week I learned how to accomplish all these things (and more!) in a mere 2 hours at a lovely luncheon put on by the wonderful folks at Stop and Shop.  In the year since I was introduced to the money-saving and customer-oriented culture of Stop and Shop, I have had the opportunity to learn many great things about their stores, and the fact is, they have won me over. My favorite though, is their Scan It! program which allows customers to scan, bag, and pay for their groceries all without speaking a word to another living soul.  Socially inept as I may sound, this does allow for quick shopping and money-savings opportunities I might not otherwise have.    

And now I come bearing some new ideas from Stop and Shop's own Consumer Adviser, Andrea Astrachan, that might help the cash-poor but richly creatively gift-giver get by on not much more than a few dollars and a few minutes this holiday season.

Seriously, I want you to know about the grocery giant's Holiday Rewards program which essentially allows you to earn up to 20% off a grocery order of your choice until December 25th (think turkey!  think apps!  think desserts!).  But I also want to share some of their awesome gift-giving ideas that will simplify, and cheapify (is that a word?) your holiday season so that you can actually relax and enjoy it.

Idea #1:

Chocolate-Dipped Pretzels: 

What you'll need -

• A bag of long pretzel rods 
• Chocolate chips for melting
• Decorations such as sprinkles, cookie crumbs, crushed candy canes.

Melt the chocolate in a pot.  Dip the pretzel rod into the chocolate (use a knife to help apply it if the chocolate is not deep).  Roll the pretzel in your decoration of choice.  Let them cool, then place them gently in a cellophane bag and add ribbon and a gift tag.   

Idea #2:

Cookies in a Jar:

What you'll need -

• The makings for whatever cookies you choose (chocolate chip, oatmeal...)
• A mason jar
• Ribbon 
• Recipe card

Layer all ingredients in the jar, separating by color.  Be sure to pack down ingredients so they fit!  Close the lid and decorate the jar with ribbon or whatever you choose.  Attach the recipe card (which should include the wet ingredients recipient will add themselves).

How easy is that?

We want to help you buy your holiday treats!  The Daily Grind along with the wonderful peeps of 360PR and Stop and Shop are offering one lucky reader the gift of food - a $100 gift card at Stop and Shop!  To enter, simply comment below with your favorite aspect of the store.  The winner will be selected on Saturday, November 14th at midnight.  Only one entry per person.

Luncheon, gift-idea samples, parking and gift card were provided by Stop and Shop.  All views and opinions reflected on this blog are my own and were in no way influenced by any outside party.   

Chocolate Bread Pudding Anyone?

So last week I attended a really fun event at Upstairs on the Square for Stop and Shop.  I'd never been there and let me just say everything they served was really delicious.  But the real piece de resistance came in the form of dessert - bread pudding served with cinnamon ice cream.

It was so good that it somehow overshadowed some of the other points of the day (which I'll get to in a different post).

So one of the things that I am somewhat known for (ahem) are my yummy desserts.  My theory is - I like to eat 'em so I like to bake 'em.  And even though I got scolded by my mom for sharing some trusted recipes here (sorry, Mom), I'm going to share my recipe for my chocolate bread pudding because it is sooooo good.  Here goes:

Chocolate Bread Pudding

Ingredients:

• 1/2C butter
• 3 cups cubed bread (day old works best)
• 4 eggs
• 1Tbsp vanilla
• 1/2C sugar
• 1C light cream
• Walnuts (to your liking)
• 4.5oz's milk chocolate (or semi-sweet, to your taste), chopped

Directions:

Pre-heat oven to 350 degrees.

Melt butter in a saute pan.  Add bread until it absorbs the butter and gets brown.  In a bowl, combine eggs, vanilla, sugar and cream.  Mix well.  Add the bread.  Mix.  Add the chocolate and nuts.  Set for one hour.

Grease the bottom of a 10"pan.  Pour mixture in.  Bake for 35 minutes or until the top of a bit brown.  I'll add a picture next time I make it.

ENJOY!

Did Someone Say Cupcakes?

It was my younger daughter's birthday this weekend and because I didn't throw her an all-out extravaganza (for reasons that are too many too mention), I thought I would make up for it with home-baked treats.  And I think I hit the mark - I made Magnolia cupcakes, Yo Gabba Gabba-style.  Check them out:

 They were fun to make (just ask my 3-year-old), delicious, and nice to look at.  Though I had no means of direct comparison, I thought they tasted pretty close to what I remember Magnolia cupcakes tasting like.  Try them for yourself - here is the recipe:

CUPCAKES

1 1/4 cups all-purpose flour

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 cup milk

1 teaspoon vanilla extract

1. Preheat oven to 350 degrees.

2. Line two 12-cup muffin tins with cupcake papers.

3. In a small bowl, combine the flours. Set aside.

4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream. 

Icing

• 1 cup (2 sticks) unsalted butter, softened
• 6 to 8 cups confectioners’ sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

I followed these directions perfectly and they were delicious.  I'd love to know how yours come out!
 

Milky Way Rice Krispie Squares

This is one of those recipes that you pull out on a really special occasion.  Say, once or twice a year.  Because they're addictive, amazing, and a total crowd-pleaser.  So, by popular demand, here you have it:

Milky Way Rice Krispie Squares

• 6 Milky Way chocolate bars (Mars bars work just as well)
• 1 stick of butter less 4tbsps (always watching that waistline... ;)
• 2 cups marshmallows
• 4 cups Rice Krispies
• 1/2 bag of chocolate chips

In a medium pot, melt butter and chocolate bars.  Stir in the marshmallows and melt a bit more.  Add the cereal.  Line your 9 x 13 inch baking dish with parchment paper and pour in the mixture.  Melt the chocolate chips and spoon into a piping bag (or a baggie with a little hole cut in the tip work really well).  Decorate with the chocolate.  Refrigerate until cool, cut, serve, and enjoy.

(Almost) Wordless Wednesday. Hungry Anyone?

I've been cooking for the Jewish holidays which were last weekend.  They resume again in the form of Yom Kippur Sunday evening into Monday so I need to get back to the kitchen, but before I do, check out what I've been making...

Banana Cake with Chocolate Streusel

Spinach & Artichoke Palmiers

Marinated Bell Peppers*

K, so I didn't exactly *make* these cupcakes but I sure wish I did!

Marinated Bell Peppers

• 10-12 Bell Peppers (whichever colors appeal to you - I use all but green) 
• 1.5C White Vinegar (Apple Cider Vinegar works too)
• 2TBSP Vegetable or Canola Oil
• 1/2C Water
• 1C White Sugar
• 2 Cloves Chopped Garlic
• 6TBSP Ketchup

Put the peppers on a baking sheet and broil in the oven (or bar-b-q) until skin is blistered and brown.  Keep turning them, cooking about 10-12 minutes.  While peppers cook, combine all other ingredients in a large bowl with a cover. 

When the peppers are done, remove from oven, put them in a bowl and cover tightly (or a plastic bag).  Allow them to cool about 20 minutes.  Once cool, peel the skins from them, they should peel right off.  Combine peppers with the marinade and refrigerate overnight.

Crazy Fantastic Caramel Strawberry French Toast Souffle

Seriously - this thing is so good it deserves a seven-word title.  Originally ingested at a friend's house, I knew I couldn't wait until she had another kid (it was ay her kids bris) to eat it again.  And since I'm really good at sharing, I now pass it along to you.  Let me know how it turns out!

Caramel Strawberry French Toast Souffle

Ingredients:

• 1C packed brown sugar
• 1/2C butter (1 stick)
• 2T light corn syrup (Karo)
• 12 slices challah bread
• 6 beaten eggs
• 1.5C milk
• 1tsp vanilla
• 1/4tsp salt
• 1 container or bag of frozen strawberries (or raspberries) defrosted
• Fresh berries for garnish

Combine sugar, butter and corn syrup in a small saucepan over medium heat.  Cook until bubbly.  Pour mixture into a 9x18" baking dish.  Place 6 slices of bread on top of mixture.  Distribute defrosted fruit over the top of each slice of bread.  Place remaining 6 slices of bread on top.

Combine eggs, milk, vanilla and salt and beat until blended.  Pour mixture evenly over bread.  Cover and chill for 8 hours or overnight.  Bake uncovered in pre-heated 350° for 40-45 minutes or until light brown on top.  Garnish with fruit, serve and LOVE IT!!  Makes 6 servings or 4 if you're animals (like us).   I'll take a photo next time I make it...

 

A Special Dinner

It was hubby's birthday yesterday.  We went out for a grown-ups night out over the weekend so last night was about being with the kids and celebrating.  I wanted to make something special for dinner but I had a little problem - I'm back on the wagon and didn't want to eat fattening so I had to find something delicious, but still low in fat.  I settled on chicken in lemony sauce, steamed asparagus, and one of my husband's favorite restaurant-foods, mushroom pasta.  It was all delish and all made with little or no fat.  The chicken was great but the pasta was phenomenal (I'm making it for him again tonight).  I made up the recipe by piecing together a few I had found on the web.  I searched for easy low-fat mushroom pasta and ended up making this:

White Wine Mushroom Pasta:

Ingredients -

•  Olive oil for the pan
• 1 package of Baby Bella mushrooms, sliced
• 1/2 cup white cooking wine
• 1.5 cups chicken broth
• 1TBSP all-purpose flour
• 1TBSP butter or margarine
• 1 Package of your favorite fresh pasta

In a large pan over medium heat, heat the olive oil and toss in the mushrooms, sauteeing them until they are tender.  Add wine and stir for a few minutes, until it is steaming.  Add chicken stock and stir.  Combine the flour and butter or margarine and add it slowly to the sauce, stirring constantly.  If there are pieces of butter, break them up with the spoon.  Let it simmer.  Add the cooked pasta noodles to the sauce and serve immediately.

This takes about 15 minutes and serves 2 for dinner.  Yum.

Caramelized Thai Chicken

I know this sounds a bit crazy, maybe even slightly humorous.  But last week, I saw Nicole Richie tweet about a recipe she had made and posted on her blog.  Curious, I checked it out and I have to say, it looked like something my family would LOVE.  So I printed it and headed to the stor to pick up whatever I was missing.  Though I followed most of the instructions on her recipe (originally from Food & Wine), I tweaked it to make it more to my liking.  I also re-named it to what I think is more representative of what came out of my kitchen - hope no one minds!!!

Caramelized Thai Chicken

4 Servings

INGREDIENTS:

1. 3/4 cup dark brown sugar
2. Approx. 1/2 cup fish sauce (A Taste of Thai)
3. 1/2 cup water
4. 1/4 cup + 2 tablespoons rice vinegar
5. 2 teaspoons minced garlic
6. 2 teaspoons minced ginger
7. 2 teaspoons coarsely ground pepper
8. 2 fresh Thai chiles, halved, or dried red chiles (I used 3 teaspoons of chili paste) or to your taste
9. 1.5 tablespoons canola oil
10. 1.5 shallots, thinly sliced
11. 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces, 1/2 lb of butterflied chicken wings 
12. 4 cilantro sprigs

DIRECTIONS:

1. In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles.
2. Broil chicken wings until browned.
3. Heat the oil in a large deep skillet. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the fish sauce mixture and the chicken and simmer over high heat until the chicken is cooked through, about 10 minutes. To thicken, add corn starch (according to the package).
4. Transfer to a serving bowl, garnish with the cilantro and serve over rice.

Really quick, really easy, REALLY delicious. 

Caesar Salad - Hold the Anchovies & Raw Stuff

I found a recipe yesterday for Caesar salad that didn't involve anchovies or raw eggs.  I typically make un-creamy Caesar, with oil, Worcestershire sauce, lemon juice and parm cheese, but I was in the mood for a change and it was GREAT.  Let me know what you think:

Ingredients:

• 3 garlic cloves
• 3/4 C of mayo (I used Hellman's Light for way fewer calories/fat grams)
• 1tsp Dijon mustard
• 1/2tsp dry mustard
• 3tbsp red wine vinegar
• 2tsp Worcestershire sauce
• 1/2 C parm cheese (I use freshly grated)
• few tbsp's lemon juice
• 1/4 C olive oil
• Romaine lettuce
• Croutons

Combine all ingredients in a processor or Magic Bullet (!) except the oil.  Once it's all blended, add the oil slowly.

Great if you're pregnant and craving something close to the real thing!!!

Yield: 6-8 servings

Brownie Buttons with Candy Cane Icing

I ate too much this past week.  Really, every meal was like a celebration of some sort and as I write this, my belly aches and I am actually looking forward to an hour at the gym.  But still, I can't hold out on you the yummiest treat I had ALL week (and which I plan to make for our New Year's celebration.  Just one last hurrah...).

Brownie Buttons with Candy Cane Icing                                                                                              

 You don't need a mixer to make these dense two-bite brownies — just a whisk.

Servings: 40

Ingredients:

1/2 cup (125 mL) butter
2 oz(60 g) unsweetened chocolate, chopped
2 eggs
1 cup (250 mL) granulated sugar
1/2 tsp (2 mL) vanilla
1/3 cup (75 mL)all-purpose flour
1/4 cup (50 mL) cocoa powder
1/4 tsp (1 mL) salt
Icing:
1 cup (250 mL) icing sugar
2 tbsp (25 mL) butter, softened
2 tsp (10 mL) milk
12 mini candy canes

Preparation:

Line mini-muffin pan (1-1/2- x 1-inch/4 x 2.5 cm) with foil bonbon cups or small paper liners; set aside.

In heatproof bowl over saucepan of hot (not boiling) water, melt butter with chocolate, stirring occasionally, until smooth; set aside.

In large bowl, whisk eggs with sugar; whisk in chocolate mixture and vanilla.

In separate bowl, whisk together flour, cocoa powder and salt ; add to egg mixture and whisk just to blend. Spoon by 1 tbsp (15 mL) into prepared muffin cups.

Bake in centre of 350°F (180°C) oven until tester inserted in centre comes out with moist crumbs clinging, about 12 minutes. Let cool in pan on rack for 5 minutes. If necessary, run tip of knife around brownies to loosen. Transfer to rack and let cool.

Icing: Meanwhile, in bowl, beat together icing sugar, butter and milk; pipe or spread over brownies, leaving a little brownie showing around edge.

Coarsely crush candy canes; sprinkle on top of icing. (Make-ahead: Layer brownies between waxed paper in airtight container and store for up to 3 days or freeze for up to 3 weeks.)       

Published in Canadian Living, Holiday Best 2005 issue.