bowl of winter

Not a snowflake in sight.....but it's starting to feel a bit wintry. Yeah, ok.....maybe I still have a yard full (FULL!) of leaves to rake, but the trees are all bare and the nights are quite frosty. My oven begs each day to be filled with something delicious. 
We love granola, and eat it often. It's a good hearty breakfast, and the boy even likes to take it to school for lunch. But sometimes, I

this and that

penryn, california
How was your holiday weekend?Did you eat butter and sugar until you just about burst? I sure did. 
Yet here I sit, dreaming about all the treats I'll be making over the next few weeks....mmmmm........treats.So far on my list I have cookies and toffees and puddings. Oh my.
My favorite thing about spending time with family, is the late late (LATE!) nights (that turn into early

{Pull yourself together} Kale & Kiwi Smoothie

So here we are.  The Monday after Thanksgiving and at the cusp of holiday treats, festive cocktails and party buffets.  Yes, my friends, just as soon as the Thanksgiving day closes, it seems Christmas and all the calories that come with it begin immediately.

So let's be good for just one day.

This green monster will make you feel good after the Thanksgiving holiday and give you plenty of room to splurge for the Christmas season (and it just so happens to provide a lot of energy in the meantime). Yep, this will erase anything.

Please allow me to introduce... the kale and kiwi smoothie.

Now I have a feeling that most of you would blow right past this post when you saw kale in a smoothie, but something about that extra slice of pie you had on Thursday and that leftover pie you had on Friday and Saturday kept you reading.

 

Don't be scared.  This is actually unbelievably delicious.

I would dare to say that if you found yourself on Top Chef and you were in one of those name the ingredient challenges, you would never guess kale.  Besides the groovy color, nothing about this tastes like kale.

So let's be super healthy and sneak a super food into fruit smoothie.  Let's feel light and airy and super skinny.  Am I over promising here?   Well maybe, but here is one more really exciting piece of info.  You do not need a juicer! I love the idea of a juicer, I love the idea drinking fresh juices, but there is just no way my tiny kitchen can take one more honking appliance right now.

Did you know kale and spinach will puree up beautifully in a blender?  Yay.

One for me and one for you... Cheers.

Kale & Kiwi Smoothie
Ingredients
1 frozen banana, chopped into 1-inch pieces
1/2 cup chopped kale, stems removed
1 kiwi, peeled and sliced
1 1/2 cups fresh squeezed orange juice
Step by Step
Combine all ingredients in a blender and puree until blended smooth.   Pour into 12 ounce glasses and serve.  Add a fancy straw and feel good about yourself.

Makes 2 glasses.

How To: De-Stemming Kale

My line of kale I planted in the garden is busting at the seems with wonderful curly kale.  I am going to try and work this super food into some tasty dishes so before we begin, let's talk about what it means to "remove the stems>"

In most kale dishes you will want to get rid of the stem and just have the leaf so here we go.

Lay out each piece of kale.

Run your knife down each side of the thick stem in the middle.

And then it's ready to torn, chopped, pureed or left in whole chunks.

For an even speedier method, you can fold the leaf on top of each other, like this.  And then you only have to run your knife down the side of the stem once. 

Boo Boo's Home; Chicken Noodle San Choy Boy & Me "Unplugged".

Nicole's favourite food

Her plane was early.  Even so, we made it to the gate in time to greet a dishevelled, overloaded back-packing, complete with Furry Foxy's head sticking out of the backpack, tired looking girl.  She left in May. Twenty years old.  Twenty one and seven months later. Home again.   Apart from my stint with her in Europe for six weeks and then another four weeks with elder sister, she's travelled alone.

She looks contented.  Satisfied.  A shake of the head; a wide smile; a slight bow.  I read her body language.  To me it said, I made it.  I did it.  I'm home.  I suspect the innocence is gone.  I've hung onto my "little" girl's innocence for quite a while.  But even I can see.  It's gone.

There's no point being sad.  How can she venture out into the big, wide world and not have grown?  When Pa asks her what has she learned, she replies; "I'm really not that stupid."

We hear as she talks about feeling independent, feeling unafraid to ask questions or simply talk to people, hiring a bike and cycling 43kms in the Netherlands - alone. Stopping to explore, take photo's and crying at the sight of a windmill.  Making plans and reservations, taking risks, making silly mistakes, trusting her instinct.  Yelling at would-be thieves trying to rob a tourist in Barcelona only to have the robber chasing her down the street.  Oh dear.  Did I really have to hear that.

From rowing in picture perfect Lake Bled, freezing to death in Prague, partying like crazy in Budapest to learning about the Berlin Wall on a three hour walking tour; she did her own thing.  She made her own choices. She learned. A lot. And she said that she found no matter how 'bad' or 'hopeless' some situations appeared; she learned that things always had a way of turning out.

 Like the time in the Netherlands on a busy Saturday night when every hostel in town was booked out.  She considered spending all night in MacDonalds because there was no accomodation anywhere to be found.  She said she went for a walk and virtually stumbled into one of the better hostels in town.  She decided to ask if it were possible to put down a mattress in the hall.  The place was chokkers with people trying to check in and the girl behind the reception said to my Nicka; "you must have an angel looking over you".  She had just put down the phone after a rare cancellation.  She quickly made the reservation for Nicole before it was taken.  I said to Nicka - I rather hope that angel was my mother.  Nicka smiled; she felt the same way.

Nicole

No point going on.  Bottom line is, she's home safe and sound and very much a different girl.  Wiser, confident, full of self-belief, stronger.  Yes. Stronger. She carried up to thirty kilos on her back.  Her arms and legs have never been so muscular.   The best thing?  Her discovery that far from being 'stupid' (her words, not mine); she's a smart and capable girl.  It took travelling to Europe and spending most of her savings to find out.  In my book, money well worth spent.

*********************************

Nicole's favourite dinner is my version of  'san choy boy'.  Here is the long awaited recipe Boo Boo(nickname) - I've only been promising to post this for the last three years.  Now.  If I get hit by a bus tomorrow, I can rest in peace; you have your recipe. I hope your welcome home meal lives up to your expectations.  It's good to have you home my littlest munchkin.  (At least till the next travel bug bites).

Chicken Noodle San Choy Boy

650gm chicken breast, roughly chopped
4 or 5 finely diced green shallots or one bunch chopped chives
6 or 7 cloves of good quality purple garlic, crushed
2 medium carrots, finely diced
3 noodle cakes, I use the brand 'Fantastic'
oyster sauce
sweet chilli sauce (optional)
crisp iceberg lettuce

• I use a small food processor.  Put half the roughly chopped chicken in the processor with half the shallots and garlic; whizz till processed - you don't need to whizz the heck out of it. Place in a bowl; repeat step with the remaining chicken, garlic and shallots.  Put contents into the fridge till ready to cook. 

•  In boiling water, cook the noodle cakes for about two or three minutes - no more - you need a little firmness to them.  Drain water immediately; rinse with cold water till completely cooled; place noodles in a bowl filled with water.  They will continue to swell while you cook the other ingredients.  

• Put the finely diced carrots into a microwave safe dish; add a couple of spoonfuls of water; cook on high for two minutes.  Set aside; covered.

• Heat your wok till quite hot; place about three tablespoons of peanut oil in wok; toss in the chicken, garlic and shallot mixture.  Using a wok chan,  move the contents of the wok around in an even action.  You may need to add more oil; the chicken is breast so there's really no other source of fat. Cook for about five minutes; but not too long because you don't want the meat to dry out.

• Place the carrots into the meat; swirl around.  Cut the noodles up in the water.  Not too much.  I find scissors really good for this. Drain noodles really well.  Toss into the centre of wok; add some more oil if desired; I do; cook till completely heated through.  

• Now the part you need to decide for yourself.  I add about 1/2 bottle of Maggi's Oyster Sauce. A full bottle is 275gm.  I know. It's quite a bit, but my family love the flavour.  Mix through till well heated.  Place into a serving dish; set aside.

• Take a head of iceberg lettuce.  You need to be a little choosy here; a crispy good heart is essential.  Using a paring knife; take out the core of the lettuce; discard.  Put the upside down lettuce under the tap; fill with water; sit for a few moments; turn upside down on the sink to allow the water to run out.  I find this is the best way to loosen the leaves from each other.  

• Carefully jiggle the first leaf off - you don't want to rip it as this is the case for your filling.  If the leaf isn't quite loose; repeat the process of filling the lettuce up with water through the core; upturn on sink again. It should peel away easily if you do this a couple of times. Still.  You need gentle hands here.  Take as many leaves as you need; spoon your filling into the centre of the lettuce cup; add some sweet chilli sauce if desired; wrap &; don't worry about the drips.  

Where did those years go?

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Sorry for the long post but I'm outta blogland in the next few days with loads to do!

The lovely Brydie at cityhippyfarmgirl has tagged me to answer a few questions.  I'll do my best.

Through My Kitchen Window Unplugged

1. What or who, inspired you to start a blog?   I figured starting a blog would be a great way of learning how to use the computer.  I was a complete novice and terribly afraid of the "delete" button.  As a totally technology challenged idiot, I couldn't keep bugging the kids and my Hubby to keep showing me  "how to....." every time I made a mistake.  Given that 'food' is a passionate interest, it made sense to start a food blog.  I've learnt heaps, with heaps still to learn.  Geez. I only figured out how to 'link' not that long ago.  What can I say! I'm over fifty! That's my excuse and I'm sticking to it. 
2. Who is your foodie inspiration?  When I lived in Wollongong, I worked for my Hubby's aunt.  She was one of the senior test cooks at the Australian Women's Weekly up until the late 1970's.  She would of easily made Food Editor after Ellen Sinclair, except that she resigned.  The travel time to get to Sydney was too long.  Pamela Clark got the job.  Peg went on to establish her very own successful catering business in Wollongong and she taught me heaps.  I was her very first assistant and I loved every second of the work.  Hard, but oh so rewarding. Thanks Peggy.
3. Your greasiest batter-splattered food/drink book is? You gotta be kidding.  I treasure them too much.  I keep the books well away from the stove or prepping stage.  
4. Tell us about the best thing you have ever eaten in another country, where was it, what was it?  Hard one. Tossing up between a simple pasta cooked in the best quality olive oil, garlic and parsley; in Zadar, Croatia.   Honestly - I couldn't believe it; simplicity at it's absolute tastiest.  If pressed for an answer, I'd have to pick the meal at Cafe Europa in Montenegro.  My plate arrived with home-made chevups and spicy chicken, cubed potatoes cooked in olive oil and herbs, some kind of savoury rice and a shredded cabbage salad.  On the side was a generous dish of salad greens, cucumber, tomato, onion, capsicum and olives.  And in the middle of the table was a huge basket of home-made bread.  Get ready. My meal cost five euros.  There were four of us and the total bill came to twenty six euros.  Including drinks.  I've never seen such a spread for the price.  Amazing value for sure; but the whole thing tasted so damn good that my son and I still talk about it. 
5. Another food bloggers table you'd like to eat at is?  Zurin at Cherry On A Cake.  Although I don't think that I could eat.  I'd spend way too much time admiring her beautiful presentation and fine food artistry.  Apart from being one talented lady and a great cook, we've bonded well in cyberspace. I can see us chatting for hours at the table, just like a pair of long lost friends.  
6. What is the one kitchen gadget that you'd ask Santa for this year(money no object of course)? Easy. An ice-cream maker and it's already on the list.  I hear the elves are out researching the net for performance reviews as I write.  
7. Who taught you how to cook?  Not my mother.  She died when I was not quite two years old.  I'm completely self-taught. 
8. I'm coming to you for dinner, what's your signature dish?   Strawberry and Blueberry Tart.  I haven't made this for yonks, but I can tell you I entered this recipe in a national Western Star Butter competition years ago.   I made the finals.  Fifteen of us from all around Australia were flown to Sydney, where we had to replicate our recipe before an audience and three judges at the Sydney Entertainment Centre.  There was only one winner; I was one of the fourteen runner ups.  Hehe.  Gosh that was such a fun day.  
9. What is your guilty food pleasure?  Chocolate.
10. Reveal something about yourself that others would be surprised to learn?  Writing about my Berry Tart has reminded me of the competitions I loved entering. This was years ago though, I rarely enter anything these days.   I've had some great wins along the way.   One of my fav's were the "Dob In A Mum" competition on TV with Geoff Jansz - I was the Queensland finalist and Geoff made my Beef Stir-fry on tele and he said my name eight times.  I nearly died. Hehe.   The Win Your Weight In Chocolate Competition holds a very special place in my heart; my very first competiton ever.  And I guess my most famous win was in the Australian Good Taste magazine about ten years ago.  Two thousand people entered the "Meet the Naked Chef" competition and yours truly won.  Yep. I spent half an hour in a private cocktail party with Jamie Oliver himself.  I asked my friend Kim to accompany me on the trip to Melbourne for the three days.  We stayed at the Grand Hyatt, had VIP passes to the Good Food Show and free entry to any of Jamie's shows, free gifts and books and a signed music CD and cookbook by Jamie himself.   I'll never forget my friend Kim, who before we left to go to Melbourne, asked, "who is Jamie Oliver".  These days she shakes her head in disbelief.    Hope I haven't bored you, but I've had such fun recalling some of those days.  I could go on - but I'll leave it there.  

I'm A Cupcake, You're a Lebowski ♥

Have you ever seen the cult classic movie The Big Lebowski?

This week my friend was hosting a baby shower for a future "Little Lebowski" and she asked me to make 50 mini Lebowski themed cupcakes. And yes, they were having the baby shower at the local bowling alley here in Waupaca.

If you ever need to make cupcakes based off of a movie, I suggest you watch the movie, channel your inner costume designer, and think of your cupcakes as one of the stars of the movie.  That's what I did.

I am known for stacking a lot on one regular sized cupcake, but I wanted to fit the entire movie on 50 miniature cupcakes! 

It must have been cupcake destiny.

I found mini bowling pins in a toy pack at the dollar store.

I made cupcake toppers out of them inspired by the bowling pin headdresses in the movie:

I also made White Russian cupcakes. "Dude" would approve.

The White Russian was his drink of choice in the movie.  Kahlua, Vodka, cupcake, and a straw.  See recipe for White Russian Cupcakes at the end of this blog.

The Big Lebowski is full of 'staches. I made Dude's mustache edible-on a stick! You can wear it before you eat it.

Dude's Sunglasses ... and yes they are edible.

Mini Bowling Ball Cupcakes.

For the Little Lebowski. Awwwwww.

The words are edible. I free-handed them out of candy melts using a piping bag.

A little "Urban Achiever"

Let's Go Bowling.

The Dude Abides.

All that's needed are some tumbleweeds.

My best interpretation of Dude's Rug, made out of frosting.

Welcome, Little Lebowski. ♥♥♥

Recipe for White Russian Cupcakes:

Cupcake Recipe Adapted by Baked Perfection

Cupcakes Inspired by The Big Lebowski

and decorated by Amanda Cupcake!



Dry Ingredients:
1 1/4 C Flour
1 1/2 tsp baking powder
1/4 tsp salt

Creaming Ingredients:
6 Tablespoons Butter
3/4 C Sugar
1 Large Egg
1 Egg White

Liquid Ingredients:
1 tsp Vanilla Extract
1/2 Cup Milk
1/8 Cup Vodka
1/8 Cup Kahlua

Instructions:
1.  Preheat oven to 350.
2.  Line Pan with 12 Cupcake Liners.
3.  Combine dry ingredients in one medium sized bowl.
4.  In another medium sized bowl, combine liquid ingredients.
4.  Blend Butter & Sugar in your Kitchen Aid Mixer until creamy.
5.  Add Egg & Egg White to the Creamed Mixture.
6.  Now start adding the liquid & dry ingredients (alternating) until blended in with the creamed mixture.
7.  Use an ice cream scoop to fill cupcake liners 2/3 full and bake for approximately 20 minutes, or until a toothpick comes out clean after inserted into the cupcake.

When Finished Baking:  Use an additional 1/8 Cup of Kahlua to glaze the top of your cupcakes.


White Russian Frosting:
1 Cup Unsalted Butter
5 Tablespoons Kahlua
1/4 tsp salt
2-3 Cups of Powdered Sugar

Instructions:

• Cream Butter & Kahlua in mixer until creamy.
• Add 1/4 tsp salt.
• Gradually add Powdered Sugar until frosting is whipped & creamy.
• If frosting is too stiff, I add a tablespoon of milk or heavy whipped cream. This gives it a more smooth texture. 

What have you been thankful for this year, my cupcake friends?

I am thankful for the glitter that gets stuck on your lips after you eat my cupcakes. ♥

I am grateful for the sparkles that remain stuck on the counter at Cronie's, and people all over town tell me that I am "the girl that leaves glitter all over Cronies coffee shoppe."  After all, if I am going to leave a trail of something behind..it might as well be something happy.

I am thankful for all of you who visit Cronie's, and meet up with me to eat cupcakes and share your lives with me.  You've made me realize this year that cupcakes are my calling.  Not just because they are cupcakes. But because you are eating them with me.  Kind of a huge deal.

I am thankful for cupcake breakfasts with you on Fox 11.   As you can see by the look on my face, I am more than thrilled to share the early morning cupcake sunrises with you. And I'll do it again. ♥

I am thankful for over the top cupcakes like my S'mores Sparklette, and for the website Cupcakes Take The Cake who featured the recipe here. I've met so many cupcake friends because of Cupcakes Take The Cake.

(my dad "my biggest fan" and me)

I am thankful for home, and family. (It was a big choice to move back from Orange County, California to Waupaca, Wisconsin last year).  Wisconsin never would have embraced cupcakes in the sparkly happy way they do now if I wouldn't have moved back. See the article in the Waupaca County Post here.

I am thankful for the opportunity to teach new friends cupcake skillz. Girl Scouts, Waupaca High School, students at Fox Valley Tech.  I love to teach you.  I never knew how much I loved to teach until I was given the opportunity to teach you.

(Turkey Cake pops created by Fox Valley Tech College student Brenda Buettner in my cake pop class!) ♥♥

(honored as a celebrity judge at the Iron Cupcake Madison wearing a one and only sparkly Mir Tutu that I bake and dance in). 

I am thankful for Lucille Ball. ♥.  A fiery redhead who somehow makes a mess in the kitchen turn beautiful! There's just something about her that makes me want to be ... her. She is one of my inspirations.

I am thankful for crazy dreams that you never thought could come true.. but if you work hard enough at them.. they do. ♥

.I am thankful for what's to come, and that you are going there with me ♥

day twenty two

crunch. crunch. crunch.
We have all known them at some point in our lives.The One Uppers. When Robby and I were newlyweds, we were neighbors with a very talented couple of One Uppers. 
We got a new TV. THEY got a new tv (it was more expensive)We found a deadly spider in our apartment. THEY found a deadly spider in their apartment. (It was bigger. And more deadly!)We got in a tiny fender bender (

the unmentioned

sleeping. in her hat.ok. let's get down to it. 
judging by the above image, you may be thinking today's thankful post is going to be something likeI am thankful for my adorably adorable children.I am thankful that my adorably adorable children are such good sleepers. I am thankful blabiby blabidy blah, 
sentimental blah.
I AM thankful for my adorably adorable children, but my last few thankful

I Was 32 When I started Cooking, Up Until Then..I Just Ate.....

Up until this past year, I have always said it doesn't really matter if I am on my own, as long as I am doing something with my life that makes me happy.

Owning my own cupcake business is wonderful. I love what I do.
And I want so many more doors to open here.
I believe they will too.

I love the people I meet. They fill me with endless bubbles of joy.
I call my cupcakes my children.
I am like a soccer mom of cupcakes whenever I go out on a delivery in my little Toyota. That makes me happy. ♥

But I have to be honest..
It would be nice to see a glowing shiny happy face greeting me when I am done baking.
I want to cuddle when I come home at night, even though I might be covered in frosting and glitter.
I want that sneak attack of cuddly-loving-ness in the kitchen that comes up from behind and I feel all warm and tingly inside.

I wonder if Martha Stewart ever wants this. Or how did a historical kitchen maven like Julia Child find that balance between her love for food & her love for...company?

The "recipe" I found when I asked myself this question...

I am 32 ♥

Dancing in the kitchen ♥