PBB & J Muffins (Peanut Butter, Banana & Jelly)

 Posted by at 6:00 am on April 25, 2016  No Responses »
Apr 252016
 

I’m always on the lookout for great after school snacks for the kiddos. And this one was really fabulous. Tasted like a PB & J- with a little bit of healthy stuff thrown in for good measure.

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The sweetness of the bananas, allows me to add almost no sugar, and I’m a huge fan of that. Especially for snacks. We even had these for breakfast the next day.

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PBB & J Muffins

1/2 cup coconut oil, soft

1/2 cup peanut butter

2 ripe medium bananas, smashed

1/2 cup brown sugar

1 egg

3 1/2 cups whole wheat flour

Pinch of salt

2 tsp. baking soda

1 1/2 cups milk

2 tsp. vanilla extract

1/2 cup of your favorite jelly

Cream together the coconut oil, peanut butter, sugar, bananas and egg. The add the flour, salt baking soda. Batter will be really thick. Then add your milk, and vanilla. Scoop batter into your paper lined muffin tins, filling 3/4 full. Then place a tsp of jelly in the middle of all the batter. Bake at 400 degrees for 10 minutes or until muffin springs back when lightly touched. Makes 24 muffins.

Happy Snacking! XO

 

Coconut Cream Pie Sugar Cookies

 Posted by at 6:00 am on April 22, 2016  1 Response »
Apr 222016
 

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Oh, yes I did. And I’m finally getting around to publishing the recipe.

They are full of coconut flavor, with a creamy frosting and a chewy soft sugar cookie. They way a sugar cookie should be. IMHO.

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Coconut Cream Pie Sugar Cookies

1 cup softened butter

3/4 cup vegetable oil

1 cup sugar

1/2 cup powdered sugar

1 tbsp. water

2 eggs

1/2 tsp. baking soda

1 tsp. cream of tartar

1 tsp. salt

2 tsp. coconut extract

1 1/2 cups whole wheat flour

3 1/2 cups all purpose flour

Cream together butter, oil and sugars until combined. Add the water and eggs, soda, cream of tartar, extract, salt and flour and mix until just combined. Don’t over mix your dough. Using a large cookie scoop (at least 1/4 cup sized) place a scoop of dough on your cookie sheet, spaced 2″ apart. With a glass or flat measuring cup, press down the rounded dough to flatten your cookie. The sides will spread out and open up a bit. (Part of the signature sugar cookie look.)

In a small bowl, mix together 1/4 cup sugar and a pinch of kosher salt. Sprinkle this mixture on top of the cookies. Then bake in a preheated 350 degree oven for 8 minutes. Remove from the oven and cool 1 minute on the hot pan. Then transfer the cookies to a cooling rack. Frost cooled cookies.

Coconut Cream Pie Frosting

1/2 cup butter, soft

1/4 cup heavy cream

Pinch of salt

2 tsp. coconut extract

3 1/2 cups powdered sugar (or more depending on the consistency you desire)

Cream together all ingredients, until light and fluffy. Frost cooled cookies. Top with coconut flakes, and crushed graham crackers. Freeze any leftover frosting in a freezer bag. Label well.

Happy Baking! XO

 

Kalua Pork Tacos on Studio 5

 Posted by at 2:53 pm on April 20, 2016  1 Response »
Apr 202016
 

Inspired by my recent trip to Hawaii. I’m combining two of my favorite things. Hawaii, and tacos. Totally legit.

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Watch the clip below:

Kalua Pork Tacos
3-4 lb. pork shoulder or rump roast
2 tbsp. kosher or Hawaiian salt
1/2 tsp. garlic powder
1/2 tsp. ground cumin
Rub salt, garlic and cumin generously over the pork roast. Place in your crock pot on low for 12-16 hours. Low and slow! 16 hours is best, but in a pinch 12 will do.

Remove the roast and shred in a separate bowl, keeping the juices for seasoning as needed. Taste your pork, and if you need a little more flavor, add some of the salty juices a tablespoon at a time. Don’t over season your pork. Set aside.
Mexican Slaw
3 cups shredded red cabbage
1/2 cup chopped cilantro
1 small sweet onion, sliced thin
1 tbsp. sugar
1/2 tsp. salt
2 tbsp. olive oil
1 tbsp. lime juice
Toss all together and let sit for 1 hour in the fridge before serving.
To assemble the tacos, I love using fresh tortillas I can cook. Quickly cook your tortillas (corn or flour) in a skillet to lightly brown and warm through.
You will also need:
Pico de gallo
sliced fresh pineapple
Cotija cheese, or grated Monterrey Jack cheese
Place your shredded pork in a warm tortilla. Top with pineapple, slaw, Pico de gallo, and cheese. Eat. Repeat. Enjoy!

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Love my new tunic. The bright fun colors say spring! This was an easy decision on what to wear. Feeling like I could hit a beach today. Put my toes in the sand. Catch some rays. Why do I live in Utah?!?

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Your next #tacotuesday just got a little better.

Happy dinnertime!! XO

My NEW Adventure with Core 7 Fitness!

 Posted by at 2:38 pm on April 20, 2016  No Responses »
Apr 202016
 

Sometimes things happen and you’re like. Whoa. This is great.

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I am happy to announce my partnership with Core 7 Fitness. I’ve written and prepared meals for your consumption…. because we would all eat healthier if it was already prepared for us, right? A menu I am so proud of.  A menu that has been taste tested by the pickiest of eaters. Yummy. Healthy. Food. Food that is all natural, whole food with amazing taste. Perfect for maintaining or loosing weight. You get recipes from a  personal chef, without the cost of a personal chef. Win-Win.

Each week the menu changes. Twice a week the meals are ready for pick up. Convenient. Fresh. Here’s a sample of what you’d be getting. IMG_3352

Turkey Sweet Potato Curry over Roasted Cauli-rice

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Lemon Chicken and Asparagus

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For a current menu, and to purchase, go here. Click on the Weekly Menu button. Create an account. Purchase your food. (No need to have a current membership to purchase your food. There is no limit to your order.)

AND when you make your first purchase, be sure to use the discount code FIRST10 to get 10% OFF your first order.

So exciting. I hope you’ll try it! Details on the website www.core7fitness.com.

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Sushi Bowls

 Posted by at 8:20 am on March 12, 2016  No Responses »
Mar 122016
 

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This recipe is super easy, and really you can use any ingredients you’d like. What is your favorite sushi? Well, all you have to do is take those ingredients and make a deconstructed sushi bowl. My daughter loves shrimp sushi. So this is what we used.

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Shrimp Sushi Bowl

For one serving you’ll need the following:

1/2 cup cooked rice, hot or cold

1/2 avocado, sliced

1/2 cup cooked shrimp

Shredded red cabbage

Julienned carrots (optional)

Cilantro

Green onion, diced

Sesame seeds (optional)

Soy sauce

Sriracha sauce

Place a mound of rice in the center of the bowl. Then place all the ingredients in the bowl, arranging around the bowl. It’s so colorful and pretty. (see above picture) Then drizzle with soy sauce and Sriracha sauce and sprinkle with sesame seeds. Easy. Simple. A family favorite at our house.

Happy Dinnertime! XO- Wendy

 

 

*NEW* Ham and Cheese Scones on Studio 5

 Posted by at 8:30 am on March 8, 2016  No Responses »
Mar 082016
 

I feel another cookbook may be coming to fruition. I’ve been getting all kinds of inspiration and I’m so happy to share it with you today. Here’s a great recipe from Studio 5, Ham and Cheese Scones. The flavor it out of this world, the texture is crisp on the outside, but soft in the middle, and you can’t just eat one…. I leave goodies with the crew of Studio 5 after each taping… and a producer messaged me later with this… “I ate 3. THREE!Thanks for lunch.”
Best compliment ever! Thanks Stephanie!

The recipe can be found at the bottom of the video or you can search “ham and cheese scones” on Studio 5’s website. XO Happy Baking!

*NEW* Chocolate Coconut no bake pie on Studio 5

 Posted by at 7:52 am on March 8, 2016  No Responses »
Mar 082016
 

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Some of my favorite things to do is create new recipes. Well shopping is a close second…. and of course spending time with my family.  This time I felt inspired with chocolate and coconut, and for the dessert to be easy. And since it’s well, almost spring around here, why not a no bake dessert! Why not! My cookbook 101 Gourmet No Bake Desserts was the backdrop for this recipe, using what I learned while writing it, and you can get it here. It’s a great addition to your collection. It’s a real gem.

Chocolate Coconut No Bake Pie

1- 3.6 oz. pkg. Cook and Serve Coconut Cream Pie pudding mix

1 cup sugar

1/2 cup cornstarch

1/2 cup cocoa

Pinch of salt

2 eggs, beaten

2 cans 15 oz. lite coconut milk, plus whole milk to equal 5 cups total

1 tsp. coconut extract

1 cup crushed graham crackers

2 tbsp. sugar

3 tbsp. butter, melted

1 cup toasted coconut

Whipped cream for garnish

Chocolate eggs for garnish

In a medium sauce pan, mix together pudding mix, sugar, cornstarch, cocoa and salt. Add in eggs and milks. Whisk to combine. Turn on heat to medium, and continue to stir until pudding become thick, and starts to simmer. Remove from the heat and cool, stirring 2-3 minutes every 5 minutes until room temperature. Add the coconut extract to the cooled pudding, stirring to combine. Tip: Place a piece of parchment paper over the pudding to keep a “skin” from forming. Once the pudding is cooled, you can assemble your no bake pie.

Toasting the coconut: Preheat your oven to 350 degrees. Place the coconut on a cookie sheet in an even layer. Bake the coconut for 5-8 minutes, watching closely, as it can burn really quickly. Remove the coconut when it turns light to golden brown. Cool.

For the crust: place the crushed graham crackers, sugar and melted butter into a bowl. Add a little of the toasted coconut to the bowl for extra flavor. IMG_2264

(Benson, age 3- Baking, it’s a family affair)

To assemble: Place a tablespoon of the crust at the bottom of the small jar. Add 1/2 cup chocolate pudding. You can even your layer of pudding with a small spoon. Then pipe or dollop the whipping cream on top, sprinkle with the roasted coconut- how much or little you want. And top with the chocolate eggs for your nest.

Jars: I love using pretty jars for displaying these cute no bake desserts. You can also use plastic cups, small mason jars, or anything else you have in your pantry.

Happy Baking!

Chocolate Sugar Cookies

 Posted by at 6:16 pm on February 3, 2016  No Responses »
Feb 032016
 

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Yes, this cookies tastes as good as it looks. It’s a copycat version tweaked from a recipe I posted on here a while ago. I only had 2 additions, cocoa and chocolate butter cream. With Valentine’s around the corner I have a feeling we’ll be making these a ton!

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The recipe can be found here.

My alterations? Add 1/2 cup cocoa powder, and take out 1/2 cup flour. That’s it. Simple switch. Top with my favorite chocolate butter cream frosting and Valentine sprinkles and you’ve got an amazing- you have to eat two- cookie.

Happy Baking!

2016 Food Trend- Home style fried chicken

 Posted by at 5:18 pm on February 3, 2016  No Responses »
Feb 032016
 

I love when I can create a new recipe for Studio 5. I’ve done a bunch a research for this new year and found that fried chicken will be a huge hit, popping up on menus all around the country already. And who doesn’t love a piece of really tasty fried chicken? I wanted the breading to be simple, so the tasty chicken could shine through. This is what I came up with. You can find my recipe and segment featured on Studio 5 here.


First, start with the coating, a nice egg mixture and flour and seasonings.

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Make sure your chicken is coated well… pressing the flour into it if needed.

IMG_1399  And then fry your chicken. Oil temperature should be about 350 degrees. Don’t crowd your chicken, and it should take about 8-10 minutes per side… for about 1″ chicken breast thickness. The juices will run clear when the chicken is done if you pierce it with a sharp knife. IMG_1408

My assistant was Miss Camie. She was off-track and loves to come to Studio 5 with me.

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I used my Buttermilk Biscuit recipe found here to assemble the Chicken Sammy’s. Grandma’s recipe is my go to for biscuits. IMG_1427

The finished sandwiches. As soon as the segment wrapped, we started eating them. So, so good.

Winner! Winner! Chicken Dinner!

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Seriously can’t wait til next time. I’m thinking a really yummy spring time dinner or dessert? Something new. Happy Baking!

Red Velvet Piecaken!!!!

 Posted by at 12:37 pm on December 11, 2015  No Responses »
Dec 112015
 

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Combining all of my favorite thing into one dessert? Yes, please! A few weeks ago I was watching Kelly & Michael- totally love them, don’t you? Anyway, Kelly was talking about the most amazing dessert concept, Piecaken. You can watch it here.

And then I had a light bulb moment.

“I’ve done this before….. in fact 3 years ago on Studio 5, I presented an Ultimate S’more Cake, which is basically a Piecaken.”

And why not take it another step further, and make a Red Velvet Piecaken. Yum. And then endless possibilities came flooding into my mind. And now I’m totally obsessed. It’s not for the faint of heart. It’s quite the showstopper, holiday party centerpiece, and cake that will leave your guests in awe.

So here it goes.

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Red Velvet Piecaken

1 recipe red velvet cake (101 Gourmet Cakes), made into 9″ round

1 recipe New York Cheesecake, (101 Gourmet Cakes), 9″

1 Chocolate Ganache tart, recipe below

Cream Cheese Butter Cream frosting recipe below

Fresh raspberries for garnish

Layer in this order: Cheesecake, then a small layer butter cream frosting. Then place the chocolate tart, crust and all. And top again with the butter cream frosting. Then finally, layer your red velvet cheesecake and frost the entire cake. in a light crumb layer.  Place in the fridge to set, about 20 minutes. Frost cake one more time. Then top with chocolate Ganache and fresh raspberries. Keep in the fridge until ready to cut and serve. A 9″ cake will serve 20-25, slices will be thin.

Chocolate Ganache Tart

1- 9″ pre-baked pie shell, cooled

1 cup heavy whipping cream

12 ounces semi-sweet chocolate chunks or chips

Heat the cream in a saucepan until it comes to a boil. Remove cream and pour over chocolate in a mixing bowl. Stir to mix together. Once it cools to room temperature, spread an even layer onto your pre-baked pie crust. Refrigerate to set.

Cream Cheese Butter Cream

Makes approx. 3 cups of frosting

 8 oz. cream cheese, softened

1/2 cup butter, softened

3 ¾ cups powdered sugar

1 teaspoon vanilla

Beat the cream cheese and butter until smooth and light. Stop the mixer and add sugar, and vanilla extract. Start mixer on slow and gradually increase the speed until frosting is fluffy. Frost and refrigerate.

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And a close up…..

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Remember what I said about possibilities?

Pumpkin Spice (as seen on Studio 5)

Lemon Blueberry

Black Forest

Raspberry Cream Cheesecake

Pina Colada

And I’m sensing a theme here. Watch the blog in the next few weeks for more amazing recipes!

Happy Baking!