Showing posts with label In the Kitchen. Show all posts

In the Pantry

Posted by Anonymous on Monday, May 27, 2013. Filed under: ,
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Over Memorial Day weekend, Friday - Sunday was dedicated to deep cleaning my house.  Weird way to spend a weekend for some, but to me it was fabulous.  Some of the tasks completed included deep cleaning the carpets, wiping out the fridge and freezer (for the first time in a very long time), finally putting away the stacks of stuff that seem to pile up out of nowhere, and overall just tackling all those little cleaning projects that I always seem to put off "until another day".  The house smells so clean and fresh now, it's wonderful.



One of the projects that I undertook over the weekend was organizing the pantry.  I feel like I do this every two months or so, but it only lasts for two to three weeks before it slowly descends back in to chaos.  This tells me that I just haven't yet found a good method of organizing everything that works.  So every time I re-do the pantry, I tweak things a little bit and I'll keep tweaking things until I find a method that works for me.  I didn't take any before pictures, but I'm pretty proud of the after.


I hate those wire shelves that the builder installed in our pantry.  I have plans to pull those shelves out and replace them with MDF shelves instead.  It's actually pretty high on my project list - I really hate those shelves.  I find them to be the most useless things ever!


I have an entire shelf dedicated to boxed dinners.


And a half of a shelf dedicated to boxed baking mixes.


And the bottom shelf is dedicated to snacks.  I swear I don't normally have that many bags of chips -  some family is coming over for Memorial Day so, like, three bags of chips are for that.  And I've been addicted to Rold Gold pretzels lately. The big plastic container stores Squirt and Duchess's food.  Squirt has a sensitive stomach, and Duchess has been told she needs to lose weight, so I buy 15# bags of limited ingredient dog food for sensitive stomachs and reduced calorie dog foods and mix them together.  Then I store them in this container.  I tried feeding each dog the food meant for her, but that was just a disaster. 


Any extra bottles and cans get stored on the floor of the pantry.  The 2-liter bottles aren't common - but I figured they'd be easier for Memorial Day.  I actually don't drink soda that often.  Juice tends to be the most common thing down here...but I've been on a caffeine kick lately.  It's bad.


I picked up this little blue box at Hobby Lobby and I use it to store all of our drink mixes.  Mio, Crystal Light, Kool-Aid - even the dry milk powder I use for baking all fit in there really well.  It fits perfectly on the shelf up by the breakfast items.


This divided box was another Hobby Lobby find, and it works great to corral all of our little snack items.  It shares space on the shelf with our baking mixes.  Has anyone ever tried those Hello Panda cookies?  They sell them in the Dollar Spot at Target, and I'm in love with them.  I used to eat cookies called Koala Yummies when I was a kid, and the Hello Pandas remind me of the Koala Yummies.  So good.


I use a Command Hook on the back of the pantry door to hang all of our reusable shopping bags.  Our local grocery store gives you a $0.05 per bag credit off of your grocery bill, which is pretty cool.  Now I just need to remember to grab them when I'm going to the grocery store...


Part of the reason that I hate the wire shelves is that they don't support the weight of canned goods very well without totally bowing the shelf.  As a result, I moved the canned goods to this cabinet to the right of our stove.  The canned goods are in isolation.  


Bakery goods are kept on the counter, because the wire shelving presses in to the bottoms of the loaves of bread and deforms them, and for some reason I don't like when my bread has funny lines in the bottom of it.  I've been toying with the idea of getting a cute bread box to put over here.  Two for one:  hides the bread and I can decorate it and make it a cute decor piece!  Maybe I'll have to start haunting the local Goodwill and keep an eye out...

One thing that really bothers me about the pantry is the amount of pre-mixed meals.  I know they're horribly bad for me, and they're filled with preservatives.  And I've read that I can also make many of the same mixes for cheaper, and that the homemade version tastes significantly better.  My goal is to go through these mixes, and either make and eat them or donate them to our local food pantry, and start making some of my own mixes.  

I love Hamburger Helper (the Italian Cheesy Shells are my fav) so that's going to be sad to give up, but it'll be worth it to eat healthier.  I know there's all sorts of websites filled with recipes for mixes and breads and the like...does anyone have any recipes that are personal favorites that they would be willing to share??












Peanut Butter Cheesecake

Posted by Anonymous on Tuesday, February 12, 2013. Filed under: ,
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Last week was my week to cook for food days.  After my food day on Tuesday, Husband's team had a food day on Thursday.  Since I had success with my first attempt from baking from Pinterest recipes, I thought I'd give another one a try.  Husband is also a huge fan of the peanut butter and chocolate combination, and also happens to love cheesecake, so I decided to go with this pinned recipe for Peanut Butter Cheesecake with a Brownie Crust.  I was actually pretty nervous to try it, because I'd never made a cheesecake from scratch before.  The closest I'd gotten to making a cheesecake was a box of Jell-O No Bake Cheesecake, haha!


This wasn't the easiest recipe I've ever made, but it definitely wasn't hard.  It was more time-consuming than anything else.

Brownie Crust:

Ingredients:
12 tbsp. unsalted butter
1/2 c. unsweetened cocoa powder
3 eggs
1 1/2 c. sugar
3/4 c. all-purpose flour
1/8 tsp. salt

Directions:
Preheat the oven to 350 degrees F.  Grease a 9x9 square or a 10" round springform pan.

Melt the butter and stir in the cocoa powder.  Cover, and set aside.

Beat the eggs for 3 minutes, then gradually add the sugar, beating for 2-3 minutes more.  Slowly beat in the butter/cocoa mixture.  Add in the flour and salt, mixing just until combined.
Mmm...brownies.  Yum.
The batter filled up just under a quarter of my 10" springform pan
Pour the batter in to the greased pan and bake for 18-20 minutes, or until a toothpick inserted in to the center of the pan comes out clean.  Cool completely.

It's possible I just wanted to stop here and just eat the brownies.  

Peanut Butter Cheesecake
Ingredients:
32 ounces cream cheese (I used 1/2 light, 1/2 regular)
1 c. peanut butter
1 1/3 c. sugar
1/2 tsp. salt
2 tsp. vanilla
4 eggs
1/3 c. sour cream
1 c. heavy cream

Directions:
Preheat oven to 325 degrees F.  Beat the cream cheese on medium speed for about 4 minutes until it's soft and creamy.  Add the peanut butter and continue to beat for another 2-3 minutes.  Add the sugar and keep beating for another 4 minutes.  Beat in the salt and vanilla, then add in the eggs, one at a time, beating for about 1 minute after each addition.  Reduce the mixer speed to low, then add in the sour cream and heavy cream.



Pour the cheesecake batter on top of the cooled brownie crust.  It should fill up the majority of your pan; you'll want to leave about  half-inch of room at the top.  Bake the cheesecake for 55-65 minutes.  The edges will appear set, but there will be some jiggle in the middle. (That sounds like how I describe my body shape, lol!)  Turn the oven off, and allow the cheesecake to cool in the oven for at least another hour.  After the hour, remove the cheesecake and finish cooling on the countertop.  Refrigerate to keep fresh.




Tips from the original author:

-Make sure the ingredients are at room temperature.  This will help prevent cracks.
-Use a water bath when baking the cheesecake.  This method will also prevent cracking.
-She also included a recipe for a chocolate ganache topping, which I chose not to use for two reasons.  1) I thought it would be too rich and 2) I got lazy.

Tips from me:

-I didn't use the water bath, and clearly my cheese cake cracked.  According to my husband, it still tasted fabulous.
-In place of the chocolate ganache topping, I used the remainder of the heavy cream that wasn't used in the recipe and make fresh whipped cream instead, which I was told went over really well.

Husband tried another piece of this last night, and he said all of the peanut butter taste was gone, so apparently it's only good for a day or two.  But according to him, for those two days when it is good, it is really good.  And it was best in small slices, since with the creaminess of the cheesecake and the density of the brownie crust, it was a seriously rich cheesecake. 

But it definitely got two thumbs up!


Peanut Butter Chocolate Chip Muffins

Posted by Anonymous on Wednesday, February 6, 2013. Filed under: ,
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I'm baaaaaaaaaack!!!!!

I've been spending a lot of time on my couch with my trusty laptop lately, and what better way to pass the time than to spend hours perusing Pinterest?  Oh my gosh y'all, I'm so addicted to Pinterest it's not even funny.  Take away my Facebook for a week, I wouldn't care at all.  Take away my Pinterest for a day, and I'd probably have withdrawal symptoms and end up in some hospital sedated with a "P" shape in my pupil.  I just love that it has everything!  And it's so easy to organize.  Crafts, recipes, and organization.  Three of my loves, all in one handy website.

My "team" at work had a food day yesterday, and I figured what better inspiration for a treat to bring than my Recipes board on Pinterest?!?!? (Link here for anyone that wants to see).  I'm such a picky eater, and I'm on a fairly restricted diet, so I like that I can poke around so many blogs and get such great ideas.  I'm currently worshiping Plain Chicken and Budget Bytes for their amazing culinary creativity.

Anyway, for food day, I decided to bring in Peanut Butter Chocolate Chip muffins, because who doesn't love peanut butter, chocolate, and/or muffins?  Link to the original pin here

They were super simple to make, and I already had all of the ingredients in my fridge or my pantry, which is always a win for me.

Some of the ingredients...I meant to take a picture of all of them, but I was a bad blogger :(


Ingredients:
2 1/4 c. all purpose flour
2 tsp. baking powder
1/2 tsp. salt
2/3 c. brown sugar
2 Tbsp. butter, melted
1/2 c. peanut butter
2 eggs
1 c. milk
1 c. chocolate chips (the original recipe called for 3/4 c. mini chocolate chips, but I embellished)

Looks almost as good as chocolate chip cookie dough!


Directions:

Preheat oven to 375 degrees.  Line muffin pan with cupcake liners.  Mix flour, baking powder, salt and brown sugar together in large bowl, set aside.  Mix butter, peanut butter, eggs and milk in large bowl until combined.  Mix in dry ingredients just until combined - be careful not to overstir!  Add in chocolate chips.  Fill muffin tins with mixture (about three tablespoons per tin.  I used a my small cookie scoop from Pampered Chef and did three scoops per tin and it worked perfectly.)  Bake 17-20 minutes or until toothpick inserted in to center of muffin comes out clean.  Makes approximately 24 muffins.


The nice thing about these muffins is that they aren't overly sweet.  They would actually make a good breakfast on the go option in my mind.  They didn't have an overwhelming peanut butter taste.  In fact, it was kind of hard to taste the peanut butter.  Next time I make them, I think I'm going to experiment with the butter to peanut butter ratio and see how that works out.  But I definitely will be making them again!