Maple Mustard Roasted Carrots-Eating the Alphabet

The letters for this month’s Eating the Alphabet challenge hosted by Brenda at Meal Planning Magic is “C or D".  This is a blog hop using veggies, fruits, grains or legumes to help us find more recipes for eating healthy.  I decided that carrots would be the vegetable I would use this month.

I like cooked carrots, hubby not so much; so I usually make them just for me. Roasting is my preferred method for cooking carrots as it seems to bring out their sweetness.  The maple/mustard flavor combination is one I have used in the past so I thought I would try it with carrots.  Hubby tried them and said that they were OK which is big praise from him.  I, myself, loved them and will be making this recipe often.

Since there are just the two of us, I only made an 8x8 pan full.  If I was feeding a family, I would double the recipe.  Although I used regular carrots, peeling and cutting them up, a lb. of baby carrots could be used instead.  Cut the baby carrots so they are all about the same size if necessary.  The flavor of this recipe can be changed up some by using different flavors of mustard.

 
Maple Mustard Roasted Carrots
8 or so medium carrots, peeled and cut into about 1 inch chunks (enough to fill a 8x8-inch baking dish) or 1 lb. baby carrots
1 T. olive oil
3 T. pure maple syrup
1 1/2 t. Dijon mustard or mustard of your choice.

Place carrots in a greased 8x8-inch baking dish.  Drizzle with the olive oil and toss until carrots are well coated.  Place pan in a 350 degree oven.  Roast about 45 minutes, turning every 15 minutes, until carrots are crisp tender.  Combine maple syrup and mustard in a glass measuring cup and mix until very well blended.  Pour over carrots and mix well.  Roast another 15 minutes, stirring every 5 minutes until as tender as desired.  Makes 4 servings.

If you would like to join our eating adventure, Brenda has a information and a sign-up form in this post.

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10 Peep Crafts for Easter

I am not a big fan of marshmallows, so peeps have never been high on my list of candy at Easter time.  But they are a staple of the holiday, so it's fun to find new ways to use the Peeps Marshmallow candies.

Here are 10 fun ways to get your creative juices flowing!

1. Peeps Chocolate Pop by A Bird and a Bean.

2. Plush Peeps by Crazy Little Projects.

3. Peeps Popcorn by Simply Klassic Home.

4. Peeps Hat by Mrs. Peeps.

5. Peeps Topiary by The Hungry Mouse.

6. Peeps Paint Chip Garland by Jenni Can Knit.

7. Keep Calm Printable by Dollar Store Crafts.

8. Peeps Art by Choose to Thrive.

9. Peeps Smores by Dollar Store Mom.

10. Peeps Necklace by mirialiah1.

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Truffle Chocolate Basket

As I was sifting through things while trying to pack up the house for the move last weekend.  I came across some Valentine candy boxes that I had bought for the kiddos some time ago.  I had stashed them away and forgotten I had them.  (Am I the only one who does this?  Put something somewhere "safe" and then forget where or even that I put it there?)

So now I have these boxes of truffles that I needed to do something with.  I don't know if the kids would care if I put hearts in their Easter baskets this year, but Mini Me is already questioning Santa and the Easter Bunny, so I'm trying to be super careful about what I do.

So I started brainstorming on a new way to use this candy.  When I was cleaning out another drawer, I found some chocolate molds that I've not used in a while.  In the drawer was a basket mold.  The mold has 3 different cavities and a top piece that allows the mold to be hollow.  (I can't find that they still make this mold anymore, but it sort of looks like this Chocolate Basket Candy Mold if you want to try it.)

I started by filling the mold about 1/3 full with Wilton Light Candy Cocoa Melts.  It was a little tricky to get just the right amount of chocolate in there.  But you'll figure it out, and if not, just trim off the edges when you're done.

Then, I placed the top piece on and carefully pushed down until the tabs where able to lock into place.

After letting the mold sit in the refrigerator for about 10 minutes, I popped out the tabs from the top piece and slid the baskets out of the mold.  Then I filled them with 5 truffles each.

I took a piece of Glad Cling Plastic Wrap about 8 inches long and put the chocolate basket in the center.  Then I pulled up the sides.

Using Curling Ribbon , I tied a knot around the top of the wrap and then cut 6 curly cues like I showed you when I made the Sock Hop Candy Bouquet.

Then I tied 3 of the curly cues into the front of the ribbon and wrapped it around the back side to tie the remaining 3.  This allowed the chocolate basket to be enjoyed from both sides so it didn't have a "front" and a "back."

Now I have a super cute edible chocolate basket for the Easter bunny to bring those Valentine Truffles. And nobody will be the wiser!  Now, if I can only put them somewhere "safe."

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Almond Jam Palmiers-Dessert Challenge

 

The Dessert Challenge is a new monthly challenge hosted by Sheryl at Lady Behind the Curtain.  Each month she assigns two ingredients to be used in a dessert recipe.  This month the ingredients were almond paste and pastry.

After giving it some thought I decided to be straight forward and use puff pastry with the almond paste to make palmiers.  I had made some Crescent Nutella Jam Palmiers that I had previously posted, and decided that I would like to do the same this time.

This should have all been really simple, but it ended up being one of those cooking challenge things.  I had a package of puff pastry, but it had been in the freezer for awhile so I purchased a new package, except I purchased puff pastry shells by accident.  Living over 20 miles from the nearest grocery store that would carry puff paste, I couldn't jut pop there to pick up the correct thing.  That was challenge #1, so I was back to using the puff pastry I already had in the freezer.  Using WAY TOO MUCH JAM was challenge #2.  I used 1/2 c. for 1 sheet of pastry, but had used only 2 T. in my crescent palmiers. Not sure why I didn’t go look at that recipe to see how much I used then.  Challenge #3 happened when I didn’t quite understand the rolling directions so rolled the pastry too thin and did not fold it correctly.

The original recipe called for grating the almond paste and then mixing it in a food processor.  That seemed to be double work to me, so I just  sliced the almond paste into my Ninja food chopper, added the sugar and processed the two together.  This worked very well and eliminated the grating.  I don't like rolling out pastry directly on my counter so I rolled it out between two sheets of waxed paper.  This worked fine.  Although the instructions in the original recipe said to thaw the pastry sheets in the refrigerator, the package instructions said you could thaw the pastry at room temperature for 40 minutes so I just did that.

In the end, although the photos aren’t pretty, the palmiers were very good, and I will try this again, reducing the amount of jam.    Now I am going to have to find something to make with those puff pastry shells.

Almond Jam Palmiers
adapted from an Odense Almond Paste recipe
1 (7 oz.) package Odense Almond Paste
1/2 c. sugar
1 pkg (17.03  oz.) frozen puff pastry sheets, thawed
2-3 T. jam for each  pastry sheet (opt.)
additional sugar

Line two baking sheets with parchment paper or non-stick foil.  Remove pastry sheets from package and let set on counter for 10 minutes.   Slice almond paste and put into the bowl of a food processor or food chopper along with the 1/2 c. sugar.  Process until mixture is the texture of sand.  (There will be about 2 c. of almond sugar.)  Roll one sheet of pastry out between two sheets of waxed paper until it is 11x13-inches.  Spread with jam if using.  Sprinkle evenly with 1/2 cup almond sugar mixture.  Fold short edges to center.  Tightly roll folds so that they meet in the center.  Sprinkle with sugar and lightly press down.  Place in freezer 10 minutes.  Repeat procedure with second sheet of puff pastry.  Cut rolls into 1/2-inch slices.  Dip  one side in sugar and place on prepared baking sheet, sugar side up.  Bake at 400 degrees 12-15 minutes until lightly browned.  Store cookies in an air-tight container up to 3 days.  Cookies may be frozen.  Thaw and re-crisp in 300 degree oven for 5 minutes.  Freeze almond sugar up to three months for another recipe.  Makes about 32 to 36 palmiers.

 April's challenge will be Caramel and Pretzels.  You will find all the information about joining in the fun on Sheryl's Dessert Challenge page.

To see what other bloggers have made with almond paste and pastry, check out the links below.

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DIY Easter Candy Basket Printable

There is so much cute clip art around the web.  For years I've been buying and collecting it for different purposes and projects.  By now, I must have hundreds and hundreds of graphics.  I should probably take a life insurance policy out on my external hard drive, it is that much a part of the family and important to me.

Trying to find new and fun ways to use all the clip art that I have collected is a fun challenge for me.  When I was looking through my Easter collection, I found some cute graphics that I wanted to use.  So these candy baskets were born.

I started by designing a simple box template.  This box is about 4 inches long by 2 inches wide by 1 1/2 inches tall. Cut out along the outside lines and then cut and score along the lines. 

Finish the box by folding and then gluing the tabs into a box shape.

Print out one of the Easter designs and cut out 2 copies.  One copy will be a mirror of the other.  Glue the faces to the long end of each side of the box.

Make yourself a bag of your favorite candy.  I used Smooth & Melty Mints, Strawberry Taffy, and 49 Flavor Jelly Belly Beans for my Easter candy baskets.

Place your candy bag down inside the basket.  Now glue the top of the mirrored clip art designs together so the basket comes together at the top. 

Now you have a super cute and fun Easter basket for your Easter candy.

Here are the printables of the three baskets I did if you want to give it a go.  I would love it if you shared any you made on our Facebook wall! 

Box template

Chic and Egg Face

Bunny Face

Bunny with Pink Box

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I Mustache You Not To Pinch Me T-Shirt

I know this is a little off topic, since I've moved on to Easter already, but I had to share with you this adorable t-shirt that Drama Queen received today.

You know that I like to kick off my new party themes with a little trip through the small business of Etsy.  I admit, this is usually a lot or Window Shopping and wishing when I do.  I don't buy too much.  But when I went looking for our St Patrick's day treasury, I found this wonderful t-shirt from Ashley at XOXOAsh.

Drama Queen has been into mustache's for about 2 years now and LOVES anything having to do with them.   So I HAD to buy it for her for St. Patrick's Day.  I was a little worried that we wouldn't get it in time for the holiday, but it came today before Drama Queen went to school.

She LOVES it! I don't know if you can tell from the grin on her face but she was ecstatic when she saw it.  She loved how soft it was and it fit perfectly.  I loved that the mustache had a design on it and wasn't just black fabric.  I was worried how that would look with the black of the t-shirt.  But it is so cute.

We both LOVE it and I will definitley be ordering from Ashley again.  I'm hoping I can talk her into a sweatshirt for Drama Queen's 18th birthday this fall.  Wouldn't that be awesome?

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Honey Roasted Sweet Potatoes-Secret Recipe Club

I am finally back.  Hopefully the ISP and life issues are behind me, and I can get back to the business of posting regularly.  Thanks to all for your patience with me.  As always,I appreciate that you are reading this blog.

Today is Secret Recipe Club’s group B reveal day.  In Secret Recipe Club we are assigned another blogger’s blog to visit and choose a recipe to make and post about.  On our assigned day we post the recipe and let the blogger know we had their blog.

This month I was assigned the blog “A Spoonfull of Thyme.”  Kate has been blogging since 2009, posting many delicious recipes.

I have actually made several recipes from Kate’s blog.  The Chocolate Peanut Buddy Bars rated a “10” with my coworkers.  I made the Lemon Sauce from this post to serve with some Chicken Schnitzel.  There are a number of other recipes I want to try.  One is General Tso’s Chicken which I think would be great with the Pineapple Rice in this post.

There are several reasons for choosing the recipe I am posting today.  I am trying to eat more veggies; and hubby and I like yams and eat them often.  In our area of the country, orange potatoes like this are called yams.  Second, through my Just4U at Safeway I can buy yams for a special sale price this month, so I am planning to buy them often.  Third, this recipe (very good as is) has great potential for variation.

My first variation to the recipe was to add 1/2 t. coarsely ground pepper; but there are many other spices and herbs that I want to try such as Chinese 5-spice, curry powder, cumin and rosemary.

I warm the honey slightly in the microwave to make it easier to measure and to make the glaze mixture a little more liquid so it is easier to mix with the potatoes.

After I made this the first time, Hubby said that he would like a little more glaze so I now use 3 T. each olive oil and honey.  Try it both ways to see which you like best.

Thanks, Kate, this recipe will be on our table often.

 Honey Roasted Sweet Potatoes
2 lbs. sweet potatoes (yams), peeled and cut into 1-inch cubes
2-3 T.  olive oil
2-3 T. honey
1-1 1/2 t. lemon Juice
1/2 t. salt
1/2 t. or so coarse ground pepper or other spice or herb of choice

Place yams (sweet potatoes) in a 9x13-inch baking dish.  In a small bowl, whisk together the oil, honey, and lemon Juice.  Add the salt and coarse ground pepper or other spice/herb as desired.  Pour the mixture over the potatoes and toss to coat.  Bake at 350 degrees, stirring every 15 minutes, until the potatoes are tender, about 45 minutes to 1 hour.  Kate says this will serve 6, but to tell you the truth, this amount makes barely enough to feed the 2 of us.  I would make two pans if I was serving
6.

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