Nov
06

I’m leaving on a jet plane…

Eeek… I got a new job!  I’ll be moving to the Washington DC area.

Anyone from DC who reads this?  Give me all the details. Where to go, what to do, good restaurants — everything!

A celebration is in order.

Want to ditch calorie counting and giggle over the Kim Kardashian and Kris Humphries scandle with your besties?

It’s time to break out the pie pan. You know it’s my favorite.

Biscoff cookies. Yes, these are ones you eat on airplanes. So lovely. Like a sweeter, crunchier graham cracker.

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Nov
01

 

Was it you who ate all the leftover candy from Halloween?  Did you rummage through your child’s bucket to find your favorite kind?  Did you promise to eat just one piece, but indulged in about 17?  No willpower?

I’ve totally been there.

We need to pull it together.  How about a cure for that Halloween candy hangover?

This Asian Edamame Salad should do the trick. It’s full of good nutrients your body will love.  This salad is ultra healthy and amazing over a bed of lettuce or even some black beans.  It includes a soy sauce, garlic and ginger dressing that you’ll devour.

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Oct
28

I made a Chocolate-Coconut Pumpkin Marble Bundt Cake.  It was luxurious.  Moist, rich, and pretty too! It won Nordic Ware’s Bundts across America contest.

However, it didn’t win the Grand Prize.

That’s okay, It’s still amazzzzing! Definitely for cake lovers. Are you a cake lover?

Yes? Get baking then. Cancel all plans. Make this cake now!

While you make it, get to know me a bit and what inspires me.  Because we all have things we love to do; dreams and goals.  Little things that make us who we are.  I’m sharing some of my little things with you.

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Oct
25

When I was a little girl I wanted to be a river dancer. Yeah, you know the ones that rapidly kick their feet up on stage.  I used to make my Mom watch me do it for hours.  What strange aspirations I had.

Another year I wanted to be a waitress because my Dad got me a kitchen set for my birthday. It even had fake donuts that smelt like strawberries! I’d take a notepad and ask everyone what they wanted to order from my restaurant.  I even let them order breakfast for dinner, to keep up with the Perkins and IHOP competition.

It didn’t matter what they ordered though– because I’d usually bring them back whatever I wanted to eat.   Mostly donuts, cookies, and pies.

Sometimes Spanish potatoes.

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Oct
16

Do you ever have those days where you want to do absolutely nothing, yet you have a to-do list that you can’t wrap your brain around?

That’s me right now.  Stuck in a moment of laziness slash relaxation.

It feels good to stop the noise for a moment and let my brain actually think.  Happy thoughts of soup.

Tomorrow seems like a better day to get things done anyways, right?

Today is a good day for movie watching or a fall bike ride.  Even better for carving ridiculous things into pumpkins. Seriously, who started carving pumpkins anyway?

Sticking a knife in a vegetable and carving faces in it is totally random.

What would you do if I asked you to carve an apple? Not normal.

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Oct
06

I must stop eating cupcakes.

Yes, I can.

Yes, I will.

Do you have this problem too?  If so, let’s practice the art of resistance together. It’ll be fun! Sort of like a club.

Except I’m not giving out fancy membership cards. Sorry to let you down like that.

Seriously though! Not baking is hard when you are an addict.

I need a support group. Maybe we could be friends on Facebook, or we could follow each other on Twitter?

Social network support groups for baking addicts would be totally acceptable.

Healthy things would happen more often in the kitchen.

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Oct
03

I’m going to be honest with you. This is no healthy banana bread.

Although, I only used a half of stick of butter.

But then I put in more than cup of Reese’s peanut butter cups.  And sprinkled some on top.

Peanut butter cups are my favorite candy.

This bread didn’t win the bread baking contest that I was telling you about here. An Earl Grey bread did.

What?!

Confusing, I know.

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Sep
30

It’s Friday night.

Usually I’d be looking fancy wearing high heels.

I’d be drinking a glass of red wine, noshing on sushi, and laughing with my girlfriends. But that’s just usually.

This Friday isn’t usual. I’m sipping a hot Chai Tea,  listening to John Mayer and writing this blog post.

…No, I’m not depressed silly. But thanks for your concern, you’re sweet.

 

You see, this girl is happily content spending an evening in.  Sometimes you need a little time to yourself.

…Watching reruns of Dexter, staring at food blogs, lying around. Not that I did any of that.

In fact, I baked three breads! Yes, three!

I’m entering a bread baking contest.

First I made a delicious, healthy breakfast this morning. I needed lots of good energy for bread baking!

I started by mixing together some honey, cinnamon, nutmeg, a pinch of ground cloves, and fat-free vanilla greek yogurt.

Then I put the yogurt mix all over the top of my acorn squash, and sprinkled it with extra cinnamon just because.

My breakfast love concoction went into the oven for an hour. Waiting was the hard part.  The house slowly filled with a cinnamon aroma.

My hair smells like cinnamon now. I swear it.

But waiting was worth it.

Out came a beautiful creamy squash.

And I filled it with some more yogurt, honey, and cinnamon. Then I sprinkled some pecans for good measure.

The result?

Amazing. Incredible. Perfect. Lots of other adjectives.

The yogurt got warm and über creamy when I put it in the squash.

Favorite new breakfast? Yep.

This was also my dessert.

I’ll let you know how my bread baking contest goes. And of course post the recipes.

Ciao!

Baked Acorn Squash filled with Warm Honey-Cinnamon Greek Yogurt

By Monique of Ambitious Kitchen

1 acorn squash

1 cup of fat free vanilla or plain greek yogurt

2 tsp of honey

1/2 teaspoon of cinnamon, plus more for sprinkling

Pinch of ground nutmeg

Pinch of ground cloves

1 tablespoon of chopped pecans

Preheat oven to 400°F.

Place foil on a cookie sheet.

Using a BIG knife, and cut the acorn squash in half from stem to the end.  This will be difficult, so watch your fingers!

Use a spoon and scoop out the seeds that are found in the center.

Mix yogurt, honey, cinnamon, nutmeg, and ground cloves together in small bowl.  Spread 2 tablespoons on each half of acorn squash and make sure it is evenly covered.  Place the leftover yogurt mix in the fridge.

Place squash face down on foiled cookie sheet. Bake for an hour to or until squash is very soft and tender and edges begin to brown a bit.  After removing from oven, let cool for about 10 minutes.

Spoon rest of yogurt mix in each half of squash. Sprinkle with cinnamon and pecans.

Serves 2

 
 
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