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Author Archives: Veronica

Look who’s turning 1!


We went to Portrait Innovations for Joshua’s 1-year photos. Can you believe he’ll be one November 23rd? Me neither!


This little guy is officially a toddler. He started walking a month ago and is now pretty good with it and walks about 90% of the time.

This one is my favorite. I think. It’s so hard to pick one!

I just love his laughing face!!

I entered this photo into Gerber’s Photo Search. I would be SO grateful if you guys would vote for my little dude. Once you click here, you’ll have to enter your birthday, your email address, and your name and type some numbers to verify you’re a human, then you’ll see his pic and be able to vote for him. You can vote once a day so if you are awesome enough to return, the second time will be easier as you won’t have to write your name or verify you’re a human, just your birthday and email. if you don’t want to get Gerber emails, just don’t click the box to sign up for My Gerber. If you’re willing to vote daily, just say so in the comments and I’ll send you a daily email reminder. Thanks so much you guys!

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Spiced Butterscotch & Black Walnut Banana Bread


This month I was assigned to Manu’s Menu for the Secret Recipe Club. Manuela is an Italian married to an Indian, living in Australia with her family, so her blog is a smorgasbord of delicious international recipes, with the majority being delicious, authentic Italian food. She has recipes for many things on my 40 by 40 list, like Lamingtons, croissants, biscotti/Cantucci, & risotto. And what did I do? I’m so predictable. I went for the banana bread because as you know, I have an obsession and I seem to always have overripe bananas on hand. I may have not checked anything off my bucket list of recipes to make, but we’re enjoying some really delicious banana bread in the mean time, so that makes up for it. :)

I took Manu’s recipe for the bread and kicked it up a notch, just on a whim that started because of the butterscotch chips sitting on my desk when I was reading her recipe. We really loved the combination of oozing butterscotch, black walnuts, and subtle spices in a loaf rich in banana flavor.  I went ahead and used the butter called for but next time will try oil as I just really prefer the soft & silky texture that oil gives to quick breads. If only oil had all the delicious flavor as butter!

This was a wonderful loaf and I thank you, Manuela for helping me create it. Buon appetito!

Spiced Butterscotch & Black Walnut Banana Bread

Printable recipe
Printable recipe with picture

2 cups (8 ½ oz / 245 g) all-purpose flour
¾ cup (5 ½ oz / 150 g) granulated sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon cardamom
1/8 teaspoon allspice
1/8 teaspoon cloves
2 eggs
½ cup (4 oz / 113 g) butter, melted
3 large (or 4 small) overripe bananas, mashed
1 teaspoon vanilla extract
½ cup (2 ½ oz / 60 g) toasted black walnuts, chopped
½ cup (3 ½ oz / 94 g) butterscotch chips

Preheat oven to 350F. Butter a 9×5 loaf pan and set aside.

In a medium mixing bowl, whisk together the flour, sugar, baking powder, soda, salt, and spices. In a separate smaller bowl, whisk together the eggs, butter, bananas, and vanilla. Stir together until just moistened, then add the walnuts and butterscotch chips. Stir together until just combined and spread into prepared loaf pan. Bake for about an hour and 10 minutes, or until a toothpick inserted in center comes out clean.  Remove from pan and allow to cool on a wire rack. Store tightly wrapped in plastic wrap.

Recipe source: adapted from Manu’s Menu

Classic Spaghetti Carbonara

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This month for the Secret Recipe Club I was assigned to Kate is Cooking and while the girl doesn’t like sweets, but does  enjoy alcohol (opposite of me on both accounts), I had so much fun perusing her delicious recipes. A lot of them spelled comfort, and I’m all about comfort food, especially this time of year as the weather turns cooler.

I like that Kate creates a lot of her recipes by taking what she likes from several different ones and combining them, as I’ve done that quite a bit myself. And I hope she is honored I did the same with the recipe I chose from her blog: spaghetti carbonara.Classic Spaghetti Carbonara | veronicascornucopia.com

Have you heard of it? It’s basically the Italian way of having breakfast for dinner – mixing eggs and bacon (guanciale if you want to be really traditional) into your pasta. It’s so creamy & yummy! However, the authentic way to make it is with a raw egg yolk sitting on top that you mix in as you eat to create a silky sauce.  Now, I love a runny yolk in an over-easy or poached egg, but I really had to push myself outside my comfort zone to follow through and try it with the raw yolk on top. I’m not scared of salmonella, as I’ve eaten my weight in raw cookie dough, French Silk Pie, and tiramisu without a problem, but just the idea of eating a straight raw yolk. Heebie jeebies!

Turns out, I prefer it with the whole egg mixed into the pasta, and as you can see by the golden hue of my pasta, I did go ahead and do it the way I was comfortable with, then just added a yolk on top to go ahead and try it. It does add a rich silkiness to the dish, and I say go for it if you’ve never tried it and aren’t afraid to.  But I like it just as well with it all mixed in – you choose which way you’d like.  Thank you so much for sharing this recipe, Kate, and expanding my foodie adventure horizons!

Classic Spaghetti Carbonara

Printable recipe
Printable recipe with picture

3 tablespoons Kosher salt or 1 tablespoon table salt
1 lb dried spaghetti
1/2 lb bacon or guanciale
2 large garlic cloves, peeled
4 large eggs
1/2 cup finely grated Parmesan or Romano cheese
1 teaspoon freshly ground pepper
1/2 cup chopped parsley

Bring 5 quarts of water and salt to a boil in a large pot. Cook the pasta about a minute less than the package directions, to al dente. You’ll want to reserve a cup of the cooking water before draining, but I will remind you of that later when the time comes. :)

While the pasta is cooking, cut the bacon crosswise into pieces about 1/2 inch wide, or dice the guanciale into small pieces. Cook in a large skillet over medium high heat, along with the garlic cloves, just until the bacon begins to crisp. Don’t make it too crispy or it won’t meld with the pasta. When it’s done, remove the garlic (makes a great pre-dinner snack – just delicious!), and drain off all but 2-3 tablespoons of the bacon grease.

While the bacon is cooking, break the eggs into a large bowl or pasta serving dish. If you prefer to serve with egg yolks on top, separate the eggs and set the unbroken yolks aside with the whites alone in the bowl. Beat the eggs or egg whites with a fork until frothy. Add some freshly ground pepper and the cheese.

Now, to put this together. Drain the finished pasta, reserving a cup of the cooking water. Stir a small amount of water into the eggs to temper them and prevent them from scrambling when you add the hot pasta. Add more water until you’ve reached about 1/4 cup, then quickly stir in the pasta with a pasta spoon. Add the bacon and grease to the pasta and stir well. The egg, bacon grease, Parmesan, and pasta water become your sauce! If it is too thick, add additional pasta water until it is your desired consistency.

Mound the pasta in pasta bowls or onto plates. Top each serving with a sprinkle of parsley and an egg yolk if you reserved them to serve this way. Enjoy!

Recipe source: adapted from Kate’s Kitchen & Ruth Reichl’s recipe in Garlic & Saphires.

My man-baby

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I can’t believe it’s been almost two months since my last blog post. I guess I’m overdue for an update of some sort, though I’m unfortunately not ready to share any recipes. The only food I’ve photographed lately has been at night with the flash on, and do you really want a recipe for something like this?

good pork chops, bad photoDidn’t think so. :P

But I’ve taken plenty of cute baby photos! Although I don’t know if I can even call him a baby any more.  I’m pretty sure I’m going to wake up tomorrow and he’ll be graduating high school, he’s growing so fast.

I took his 9-month photos myself in September to save money, since we didn’t have any (lol), and I’m pretty pleased with how they turned out.  Here are my favorites.

Yes, he’s standing now. Not walking yet, but maybe soon.

We also switched to cloth diapers a couple months ago. It’s going great!

My little Tom Sawyer.

He is seriously the happiest baby, ever.

And possibly the cutest. Not that I’m biased at all. ;)

It has been so long since my last baby update, I’m not even sure all his advancements since then. He’s got three teeth now, and looks like soon will be four. He’s crawling everywhere like a little speed demon.  He loves to take off squealing, like he expects me to chase him, so of course I do. It’s so funny. He’s pulling up on everything and has been for a while. At the beginning of October he was 21 lb, 5 oz and 28 1/2 inches tall. Crazy he’s almost grown a foot in less than a year.

Anyway, here are some more recent pics – he’s now 10 1/2 months old. Where has the time gone? I guess it flies when you’re having fun, and I’m having the time of my life. :)

Look who started Sunday School!

Last month we stayed with Den’s parents for a week – he and little man got their jam on while we were there. It’s crazy how fast kids learn – he already knows how to strum and you should see him go up to Den’s guitar and strum it, then start boppin’ up and down, dancing to his own music. Hilarious!

Oh and the necklace – it’s a Baltic amber necklace and is supposed to help with teething pain. For us, it made a big difference. The amber releases an oil into the blood stream simply by being in contact with skin, and the kind of oil it is helps with pain. Crazy, huh?

Our little KU fan.

And so it begins…

Baby’s first bacon.

Seriously. Happiest. Baby. Ever.

Cinnamon Freud Banana Bread

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I was assigned to Karen’s blog, Cinnamon Freud, for the Secret Recipe Club this month. She’s a counseling psychology doctoral student who also loves to cook and bake. How genius is her blog name?! I know she must get that a lot, but it’s true. Genius.

So anyway, last month I chose banana bread for my SRC assignment and Debra suggested I do banana bread every month because of my outrageous obsession with it. Although I didn’t intend to take her up on that challenge, as soon as I received my SRC assignment, I looked to see if Karen had a banana bread recipe, because I had a bunch of bananas that were really overripe and needing to be used. And she did – this recipe, in fact.  I made this bread the same day I received my assignment – the quickest I’ve ever done it!

Since she simply called it banana bread, and I have way too many banana recipes on my blog to call it just banana bread, I added her blog name into it.  I couldn’t resist – it’s just so catchy!  :)  My second choice for this bread’s name would be “Dessert Banana Bread.”  This bread has more sugar than normal (which I totally am on board with – the more sugar the better, as far as I’m concerned), making it a bit more indulgent and appropriate for dessert…with a scoop of ice cream and caramel sauce on top, of course. haha! ;)  Oh and I have to tell you this bread is excellent with black walnuts. I made one plain, one with black walnuts. They were beautiful – sweet, dense, soft & velvety, just perfect.  These disappeared FAST – a definite winner!

Cinnamon Freud Banana Bread

Printable recipe
Printable recipe with picture

3 1/2 cups all purpose flour
3 cups granulated sugar
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon cinnamon
1-2 cups mix-ins (nuts, chocolate chips, etc)
4 eggs, room temperature
1 cup vegetable oil
2/3 cup water
1 1/2 cups mashed bananas (about 3 bananas)

Preheat oven to 350°F. Grease 2 loaf pans and set aside.

In a large bowl combine flour, sugar, salt, baking soda, nutmeg, cinnamon, and any mix-ins you want to add. In a separate bowl, whisk eggs until blended, then add the remaining ingredients, beating until combined. Add approximately 1/4 cup dry ingredients into the wet. Mix until just combined. Repeat with remaining dry ingredients.

Spread into prepared loaf pans & bake for 55-70 minutes, until golden brown and a toothpick inserted in center comes out clean or with a few moist crumbs. Remove from pans and cool completely on wire racks.

Recipe source: Cinnamon Freud

***

I usually keep my recipe posts and baby posts totally separate, but since I haven’t been posting very much period, I just can’t resist including some baby love. :)  Here he is being a cloth diaper and baby leg warmers model. :D

Be sure to check out the other Group C Secret Recipe Club contributions this month by clicking the linky frog below!

The crawler emerges

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Joshua is quickly closing in on 9 months old and it seems like he’s grown up so much since I last updated. He’s got his first teeth, started sitting up, and crawling! He’s been working on his crawling for a while and finally started legitimately crawling last week, though he still does a lot of scooting so it’s not totally smooth yet.  Here’s his first stage of crawling – the rocking motion lol.

Then he started doing this thing where he’d push off with his legs and let his arms go back at the same time so he was kind of like a grounded super-man, flying on the bed, which seemed the safest/softest place to practice while this was part of his technique.

And here’s a 6-second video showing his legit crawl, though he’s still not super smooth with it.

I was using mats to let him practice on the floor (got four of them at a garage sale for $1 each) but there wasn’t much room for him to get around before hitting a piece of furniture, so we put our coffee table in storage and put in a ghetto play yard. You can spend $100+ on a baby gate to create a safe (and attractive) area for baby to play in, but if you don’t have that kind of dough, here’s the $15 alternative. Blow up pool! Thank you, Pinterest. :D

Here’s a video of him enjoying his time in his padded cell:

It takes up the entire living room, though, so the second day after we put it in I was already propping the pool on the couch and was letting him crawl directly on the floor. Of course he immediately threw himself head-first into the handle on a drawer of the entertainment center for the tenth time, reminding me why I’d thought the pool was such a good idea. Here he is enjoying his floor time with the pool as a recliner instead of a safety net. If you look close you can see the red mark where he hit his forehead.

It’s hard to catch his teeth in photos but I managed it in this one – you can just see them on the bottom.

Oh yeah and he can sit up on his own now too.  We often find him sitting up in bed now when he wakes up and for some reason, it makes me so sad. My baby can sit up without my help and can stay there without me hovering to catch him if he starts leaning and topples. :(

In other news we finally moved beyond veggies & fruit and he’s had his first scrambled eggs and yogurt.  Thankfully he hasn’t had an allergic reaction to anything so far.  I think eggs are his absolute favorite but they are also the messiest thing I feed him and they dry on so I pretty much have to give him a bath every time I feed him eggs.  I don’t know how he manages it, but eggs pretty much coat every inch of him by the time he’s done, even inside his diaper and on the back of his head. Babies are magic when it comes to making messes.

The kid loves his Dad and listens to him so intently when he’s talking – I love it.  But he’s started saying “Mamama” when he’s upset, like he’s calling me, and has been doing it long enough I’m tempted to say it’s his first word. No “Dadada’s” yet.

I’ve been enjoying my boy and been caught up in the busy-ness of summer, so by the time I return to update again, he could be a year old! Blows my mind.  Where does the time go?  I don’t know, but I’m enjoying every minute of it.

Banana Bread Cockaigne

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This month my Secret Recipe Club assignment was Rachel’s blog, The Avid Appetite. Cute name, and her recipes are great too!

If you’ve been reading a while, you know I have a banana bread obsession, fueled by my desire to beat a certain someone in this category at our state fair’s baking competition…which I have yet to do, despite many ribbons in other categories. As a result, I have shared 9 recipes for banana bread/muffins on my blog, and 26 more on my Facebook Fan Page in this album.  If there is a banana bread recipe on my assigned blog for the month, I usually have to fight my inner urge/obsession to make it and usually pick another recipe.  Usually.  But this time, I couldn’t.  It was the intriguing name.

Banana Bread Cockaigne (FYI it’s pronounced kah-kayne, not koe-kayne…big difference).  *Cue the harp music.*  I looked up the definition and it’s a mythical land of plenty, an imaginary place of extreme luxury and ease where physical comforts, and pleasures are always at hand (such as banana bread, but of course).  In other words, fairy tale banana bread! Therefore the editing on the first photo to make it look like it was living in a fairy tale – lol.

So does the bread live up to its name?  The lemon zest is such an interesting twist on the classic recipe and it does indeed give it an ethereal quality.  I was skeptical but it is a truly wonderful addition to the banana flavor!  I made this bread twice in one week (switching from shortening to butter, adding extra banana, a little oil, and toasted walnuts the second time to increase the flavor, moisture, and crumb) and sent some to work with Dennis to rave reviews. Then he got a romotion, so perhaps it really is fairy tale banana bread. :) Thanks for sharing this delicious recipe, Rachel!

Banana Bread Cockaigne

Printable recipe
Printable recipe with picture

1 ½ cups (6 ½ oz / 182 g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¾ cup (5 1/4 oz / 150 g) granulated sugar
6 tablespoons butter (3 oz / 85 g)
¾ teaspoon grated lemon zest
1 tablespoon vegetable oil
2 large eggs
1 ¼ cups (9 oz / 255 g) mashed ripe banana
½ cup (1 ¾ oz / 48 g) walnuts, toasted* and chopped

Preheat oven to 350F. Spray an 8×4 loaf pan** with oil; set aside. In a small mixing bowl, whisk together the flour, baking powder and salt; set aside.

In a large mixing bowl, cream sugar, butter, and lemon zest together. Add the oil and eggs and beat until well combined. Beat in the banana. Using a spatula, stir in the flour mixture until almost combined, then fold in the walnuts, being careful not to over-mix.

Spread into prepared pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from pan to cool completely on a wire rack.

*To toast walnuts, spread in an even-layer on a microwave-safe plate. Microwave in 1-minute intervals, stirring with your fingers in between, until fragrant and toasted. Allow to cool before chopping.

**Most loaf pans are 9×5, which is fine to use, but your loaf will be fairly flat compared to the one in my pictures. You will also need to decrease the baking time – start checking at 40 minutes for doneness.

Recipe source: The Avid Appetite

Check out the link below to see the other Secret Recipe Club, Group C posts!

 

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