Attitude of Gratitude Award

Wow, so I have received my first blogging award.. how fun! Thank you Erin, you absolutely made my day last week and brought a huge smile to my face. (Sorry it has taken me so darn'd long to get this posted... my job is getting in the way of my blogging life. Hmph ;-) ) I have completely loved being part of the food blogging world and my adventures with the TWD group. Even in my moments of failure... I have learned so much & learned even more from my fellow bloggers!

Now this is a non-food related quote, but in the spirit of gratitude I thought I would post it. It is a quote from the movie Benjamin Buttons. About life... how absolutely spectacular it is, how we have so much opportunity to learn from others and that we should make the most of every moment. Now that is something to be truly grateful for!

My nominations, in no particular order:

Lynne @ Honeymuffin- not only is she one of my favorite cousins, but she has a great blog and is just as addicted to sweets as I am.
The Nutrionista- fabulous blog that covers health, nutrition and exercise.
Jessica @ Singleton in the Kitchen- a grad student who finds the time to tempt us with many yummy recipes.
Kim @ Scrumptious Photography- her photos are gorgeous and she keeps it real with always with posting nutrition data.
Linda @ Tender Crumb- always TWD blogger that I love to visit, beautiful photos and great recipes.
Pink Stripes- more beautiful photos and fabulous recipes. Wow there are so many talented bloggers out there!
Teanna @ Spork or Foon- Very fun creative recipes!
Mike @ Good Things About Living out West- a very creative TWD who always wows with his presentation.
Pamela @ Cookies with Boys- fabulous recipes!
Karina's Kitchen-Terrific gluten free and vegan recipes.

Your instructions are:
* put the logo on your blog or post
* nominate at least 10 blogs that show an an attitude of gratitude
* link to your nominees within your post
* comment on their blogs to let them know they've received this award
* share the love and link to this post and the person who nominated you for the award
* tell us how you've come to have an attitude of gratitude

I got tagged!

OK, I I’ve been tagged by Erin @ Gluten Free with a Purpose. Normally I am not into these things, but I am a tired girl this Monday morning at work... and am in full procrastination mode. So why not, right? Plus always fun to learn little snippets about your fellow bloggers. :)

#1 What is your current obsession?-summer salads, food blogs (per usual) and beautiful Spring weather!

#2 Which item of clothing do you wear most often? Well since I have to pull myself somewhat together for work everyday, the first thing I do when I get home in the evenings is put on some flip flops and comfy sweats!

#3- What’s for dinner? HMMM GOOD question! Any suggestions, I am searching for some inspiration today. :)

#4- What are you listening to? My CEO dictate some new marketing materials to our graphic designer in one ear, and in the other ear I have Jackopierce playing. They are a band I adored in college, and I saw them play live on Saturday night. They were terrific & it brought back sooo many fantastic memories of my days in Boulder. Couldn't have loved a time in my life more!

#5- Say something about the one who tagged you: Erin is always pointing out fun new gluten free products!

#6-Favorite vacation spot? Maui is always a favorite of mine, the ocean brings me peace or anyplace new.. I am ALWAYS up for a new adventure!

#7-What are you reading right now? Always Looking Up: The Adventures of an Incurable Optimist By Michael J Fox. His outlook on life is inspiring!

#8- Four words to describe yourself? fun, loyal, loving and loves to cook and bake! Wait was that more than four words?? Opps... maybe I should say "has trouble with directions" ;-)

#9-Guilty pleasure? LOST! Can't get enough of this damn show...

#10- First Spring thing to do? get out and enjoy life with good friends and family!

Tag, you’re it! I’m tagging Lynne @ Honeymuffin

Beef & Peach Salad with Lime Vinaigrette

There were several days this week where the weather was just spectacular... 80 degree days, bright clear crisp blue skies that make the sprawling green lawns and budding trees look even greener. AHHHH it was just heavenly, and Spring Fever really kicked into high gear for me. Tis the season where I start "jonesin" for summer salads.

This salad was mentioned by one of my favorite new blogs, The Nutritionista. It is a recipe from Real Simple, and it was obscenely good. So good in fact, that my friend and I devoured it like wild animals. I can't wait to make it again!

I made a few adjustments of my own. It calls for watercress, which I love... but couldn't find the day I made it. So I used bibb lettuce and I also used flank steak instead of Roast Beef (it is leaner and I actually enjoy it more).

Ingredients-

makes 4-6 servings

2 bunches of watercress, thick stems removed (or any type of lettuce you love)

2 cucumbers, roughly chopped

4 ripe peaches, cut into wedges

1 lb of flank steak- grilled to your liking and cubed

1/4 cup lime juice

1 1/2 tsp sugar

kosher salt and pepper

1 small close garlic, finely chopped

2 tsp finely grated ginger

1/2 cup extra virgin olive oil

2 large shallots

- In a large bowl combine watercress, cucumbers, peaches and beef.

- Pour lime juice into a small bowl and whisk in the sugar & 1/2 tsp salt until dissolved. Add garlic, ginger and 1/4 tsp pepper. Slowly add oil in a steady stream whisking constantly until emulsified. Stir in Shallots.

-Transfer the salad to serving bowl or platter and drizzle vinaigrette over the top.

Mushroom Almond Burgers

I stumbled upon this recipe in my trusty ole files, and not only did I have a wave of nostalgia, but my stomach actually growled. This is one of my all time favorite recipes! Originally written by a dear family friend. I have very fond memories of dinners at my friends house, during high school and her mom introducing me to my first homemade "veggie burger". I made a number of changes to make it a tad healthier & also out of my need to get more fiber full grains into my gluten free diet. (That is a tough one, but Quinoa is a great one that fits that bill... it is rich in protein and fiber! ) This is a fabulous recipe, uber healthy and light. They even freeze well too... :)

Almond, Mushroom Burgers -

*Adapted from Stephanie's Almond Burger recipe

-makes 10 medium size patties

3 cups cooked Quinoa

2 cups ground almonds

1/4 cup egg beaters

2 tbsp soy sauce

3/4 cup chopped onion

1 cup grated, low fat- skim mozzarella

1/2 cup rolled oats or instant oatmeal

1 cup chopped mushrooms

1 cup pealed and chopped zucchini

fresh parsley, chopped (I used Basil as it was what I had on hand)

ground pepper to taste

In a bowl, combine cooked quinoa, mushrooms, zucchini, basil and almonds. In a blender or food processor, separately process egg, soy sauce, onion, cheese, oats and pepper. Pour blended mixture over quinoa mix. Shape mixture into patties, and cooked in skillet over medium heat until brown, about 5 minutes per side. (can be cooked in Pam or small amount of olive oil.)

No Bake Daiquiri Cheesecake

This was one of the recipes I made for the "Easter baking marathon". It is one of my Mom's best kept little secrets, in fact the recipe goes so far back it was actually typed on a typewriter (gasp.. he he). To make it gluten free, I used Pamela's Mini Gingersnaps and they were the perfect substitute. It is very light, and just downright amazing.... this is a family favorite with good reason.  Enjoy!:)

No Bake Daiquiri Cheesecake-

*serves 10-12

1 1/4 cups of Graham Cracker Crust (I used GF cookies...)

1/4 cup sugar

6 tbsp melted butter

1 envelope unflavored gelatin

1/2 cup sugar

1/2 cup rum -80 Proof

2 tsp grated lime peel

1 tsp grated lemon peel

1/2 cup lime juice

4 beaten egg yolks

4 egg whites

2 8oz packages of cream cheese- cubed & softened

1/2 cup sugar

1 cup whipping cream

Combine crumbs, 1/4 cup sugar & butter. Remove 2 tbsp crumbs & set aside. Press remaining crumbs in bottom of 9 inch spring form pan. Chill 45 minutes (I put it in the freezer). Meanwhile, in medium saucepan combine gelatin & 1/2 cup sugar. Stir in rum, citrus peels, lime juice and egg yolk. Cook over medium heat stirring constantly, till slightly thickened 8-10 minutes. Remove from heat.

Beat in cream cheese till smooth. In separate bowl, beat egg whites till soft peaks form. Gradually add remaining sugar beating till peaks are stiff. In another small bowl, whip cream till soft peaks... Fold egg white & whipped cream into gelatin mixture. Turn into crumb lined pan. Sprinkle reserved crumbs on side of the pan. Cover & chill till firm or overnight.

Tuesdays with Dorie- Chocolate Bread Pudding

This weeks Tuesdays with Dorie was chosen by Lauren of Upper East Side Chronicle. To be honest I have never been a bread or rice pudding fan. I think it is a texture issue, we all have our likes and dislikes and pudding (& jello) has never been mine. BUT I have never actually made bread pudding so I thought I would give this week a go.

It was very easy to make, I used gluten free rolls and made a third of the recipe in 2 ramekins. Sadly... this recipe did not change my mind. However, I did enjoy learning how to make it.. the baking process is always enjoyable for me. :) I also could not resist showing off my beautiful Orchid plant. After a wild weekend of weather in Denver.. (some areas got up to 22 inches of snow ..ACK!), spring has finally sprung here. I for one am very excited for some "spring fever" and beautiful weather! :) Despite the fact that this was not a favorite desert, I of course, am looking forward to more TWD adventures. 

Snickerdoodle Bundt Cake

This weekend during my Easter holiday Bake-a-thon, an old friend appeared to me, one that I nearly had forgotten about. Who you ask?? My bundt pan... he he. See for some weird reason, I LOVE the shape of this pan... It is not like a cookie sheet, you don't use it all the time... but it is one of those that is just so fun to work with. Not to mention the word "bundt" just simply makes me giggle (there is a story behind that one, which I will leave up to your imagination.. but lets just say it comes from when I was a little girl and you can blame my brother... that's all i'm sayin.)

Anyways, I suddenly got a hankering to make some sort of bundt recipe. My dear cousin/friend, Lynne came to my rescue quickly with several MOUTH watering recipes that she had found on Foodgawker. This one in particular jumped out at me, I mean HOW can you possibly go wrong with cinnamon and sugar?? Um yea, this had to be a hit. Not to mention... several bloggers have been testing these on their beautiful blogs and all gave rave reviews. And I am happy to report it was RIDICULOUSLY good. OBSCENELY good!! So good in fact, that it is only 9am.. and I only have one little piece left at my desk at work. It has all been devoured happily by my coworkers... This one will with out question be repeated many times! Of course I made it Gluten free, which you would have never known. I will post the original recipe for you, and my GF adjustments next to it. Please make this asap, I promise you won't be sorry. ;)

Snickerdoodle Bundt Cake-
from Dozen Flours

2 teaspoons ground cinnamon
1 cup white sugar

2 1/2 cups all-purpose flour (I used 1 1/2 cups White rice flour, 1/2 cup potato starch, 1/2 cup tapioca flour & 1 1/2 tsp of xanthan gum)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1 cup unsalted butter, at room temperature
1 cup white sugar
1 cup light brown sugar
3 eggs, at room temperature (or 3/4 cup Egg Beaters)
2 teaspoon vanilla extract
1 cup full-fat sour cream, at room temperature (I used low fat sour cream and it still was divine!)

1. In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside.

2. Preheat oven to 325F. Using a spray product like Pam with Flour , generously spray a 9 inch Bundt pan, being careful to cover all the nooks and crannies, as well as the center tube. (Note: If you don't want to use Pam with Flour, you can just grease the pan with shortening.) Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside.

3. Sift together the flour, baking powder, baking soda and salt. Set aside.

4. Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar.Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.

5. Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. (If you run out of cinnamon sugar, you can mix just 1/4 cup of sugar + 1/2 teaspoon of cinnamon together for the top of the cake. It should be more than enough.)

6. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

**The one thing I would change on this, is adding more of the cinnamon mixture to the center of the cake. I will be doing that the next round. :)