7-Eleven

Do you remember Summers spent in flip-flops and rainbow t-shirts?  Lying on the driveway to get warm after running through the sprinklers?  Tire swings, tree houses, and sand boxes?  Those things speak of my childhood Summers.

I grew up in a small town.  No stop lights, no grocery shopping on Sunday.  No fences between neighbors.  Backyards that were shared by all the neighborhood kids.  Block parties, freeze tag, and tubing down the creek...  Winget's for treats on the walk home from the pool.  Cluff's for Cokes, and the POD for dances...  But no 7-Eleven.  My Summers were filled with fun and excitement, but what I really wanted was a Slurpee.

Slurpees--the epitome of Summertime treats.  The one thing (besides grape Mike & Ikes) that I craved while pregnant with HRH.  That cold, refreshing, burst of icy, sugary syrup.  That drink that leaves a tell-tale sign if your teeth aren't freshly brushed.  That supreme creator of Brain Freeze, served with a spoon-bottomed drinking straw. That was always my wish for the perfect Summer treat.

Last week I noticed a change on the corner of 1200 W Center.  The Sev was still there, but where did the gas pumps go?  It's not like I make a habit of stopping at 7-Eleven to fill my tank (I prefer the prices at Costco).  But if I were to be in need of a little topping-off, I would certainly consider The Sev as a great place for filling the car (while fulfilling my own snacking and beverage needs).  But now, without the gas pumps, I'm not sure I will ever stop at 7-Eleven...  I just don't see myself needing the calories and caffeine enough to make the extra stop for snacks.

After noticing the removal of the 1200 W Center pumps, I saw the thing that actually gave rise to this post...  There is a new shopping center going in on State Street.  There is a sandwich shop, a scooter store, a restaurant, and something new going in.  For days, every time I passed by, I tried to figure out what the new business would be...  I was stumped, as the colors looked like a 7-Eleven, but it seemed like such an odd location for a gas station...  That's when it occurred to me, The Sev is no longer a gas station...  And, although that is how I have always seen it, maybe it never really was just a stopping point for refueling.  I'll be interested to see how many people stop in for a Slurpee after going to The Chev or Costco for refueling.

What's a sunchoke?

Sunchokes, Jerusalem artichokes, sunroot...  Call it what you will, but it makes a great pizza!

I know I've already blogged about Pizzeria 712, but I just can't get that sunchoke pizza out of my mind.  When we ordered dinner, we asked the waitress for recommendations and went with her suggestions. (A very good decision.)  After she suggested the sunchoke pizza, but before we ordered it, we asked our cute waitress what a sunchoke was.  Her answer,

...a cross between a sunflower and an artichoke...

Huh?  What's that gonna be like?  I just couldn't imagine it.   I'm thinking a veggie with spiky points and seeds...  Sorta sounds like a pinecone...  How tasty is that gonna be?

Even after eating the sunchoke pizza, I wondered why is had been described as it was.  I would describe it as being like a boiled potato--but in a good way!  :)  Our pizza had lots of interesting toppings, a lack of any "pizza sauce" and scant amounts of cheese.  And yet, the sauce and cheese were not missed at all.  But (as previously mentioned) the flavor was mildly reminiscent of a breakfast dish.

I came home and had to know more about the sunchoke.  This is what I discovered.  The sunchoke is also known as the Jerusalem artichoke.  The edible portion is actually the root--and guess what, it looks like this:

Kinda looks like a potato, huh?  Or maybe ginger root?  But the texture is similar to an artichoke--which is the obvious link to that part of its name.  (Although it is NOT related to the artichoke at all.)  But what I found really interesting is the link to the sunflower.  The sunflower is not apparent in the looks or the flavor of the sunchoke that was on our pizza, but look at the flowers that the sunchoke produces...

I see the reason for the sunflower reference, although it's completely irrelevant to the flavor...  And, shocking, the sunchoke is a member of the daisy family.  Go figure...  So, next time you see some pretty yellow flowers, dig up the roots!  You might not have sunflowers on your hands, you might have the makings of a fabulous sunchoke pizza!

Pizzeria 712

On an impulse, The Mister and I decided to go out to dinner last night.  We chose Pizzeria Seven Twelve based upon good reviews and the recommendation of friends.  We didn't really know what to expect, but were quite happy with our experience.

The Pizzeria is nestled into a cozy space just off Orem State Street.  The entrance is marked by substantial-looking wood and glass doors, with rustic lighting for ambiance.  Upon entering, I was struck by both how small the seating area was, and by the homey feeling created by the wood-burning pizza oven.  The pizza oven, is actually the inspiration for the name of the restaurant.  Seven hundred and twelve is the temperature at which the oven is kept.  Luckily, with adequate ventilation, we were kept pleasantly warm throughout dinner without ever feeling over roasted by the cheerfully leaping flames.

If you are looking for an intimate location for a heartfelt conversation, this probably isn't the place.  But, if you can be happy wedged between strangers at small tables for two, then head on over!

We started our meal with the yummy, warm pita bread served with a mildly spicy hummus.  The bread and hummus was followed by braised short ribs on polenta with horseradish cream.  Our salad course featured soft goat cheese and orange dressing.  The fresh green salad was lightly garnished with tender orange slices and studded with almonds.  I'm not sure of everything that was on our pizza.  But it was delicious!  The Mister and I decided that the sunchoke, pancetta, cheese combination was reminiscent of a breakfast entree.  It had a bit of that bacon and hash brown taste to it--but very unique and tasty!  On the recommendation of our waitress, we followed up our dinner by splitting a pecan blondie with ice cream and caramel sauce.  A very delicious end to a fantastic meal. 

If you're looking for pepperoni and cheese pizza--head to Brick Oven.  But if you're in the mood to be a little adventurous, I highly recommend Pizzeria Seven Twelve.  And you can hope that you get Sandy as your waitress.  She's great at recommending something special and she's adorable to boot!

Makin' Whoopie

I have to confess to a new obsession.  OK, maybe not a new obsession, but a growing obsession of which I am feeling especially ardent.  I just don't know why I haven't been able to get it off my mind.  I've been planning this surprise for a while now...  I considered waiting for Valentine's Day, but I just don't want to wait!  Some people have suggested some great ideas for spicing things up a bit...  Some of those suggestions may prove interesting, but I don't know how adventurous I'm feeling just yet.  I think I'll stick to the standard, maybe not as exciting, but always reliable, right?  Yep, I've been daydreaming about makin' whoopie (pies) for about a week now.

What did you think I was talking about?!

So, with today being a holiday from school...  And with the kids all stuck indoors due to the snowy/foggy weather, I decided today was the day!

I'm always hesitant to try a new recipe.  Especially since moving to our current elevation.   It's just a fact that some baked goods don't turn out well up here.  And I loved the idea of pumpkin spice whoopie pies, but I decided to start with the basics.  So, that's just what I did.

I'm not sure I'm gonna call my whoopie pies a rousing success, but they were pretty good.  Not pretty, mind you...  But they tasted good...

Anyone else out there in the mood for makin' whoopie...  pies...?

Lunch on a Diet

I met a friend for lunch today.  She was running late, so I asked the waitress for the nutritional information on the menu items.  Boy, what a mistake.  What started as a casual get-together became a distressing cram session on fat content and caloric totals.  By the time my friend arrived, I wasn't sure I was brave enough to order anything but a cup of water (with a side of ice and a straw).

What is it about the size of menu offerings these days?  Since when does a simple bowl of oatmeal need to weight in at 520 calories?  And why do salads have 490 calories?  And what on earth is anyone thinking when they order a sandwich and side for 1210 calories...?  No wonder we are all getting fat (sorry, I didn't mean you, I should have said I...).

I've been doing the BodyBugg thing for about a month now.  I really like it, because it works for me.  Of course, the only reason it works is because I'm willing to be brutally honest.  In light of my new efforts, I'm going to repost my SkinnyR graph at the bottom of my blog.  Please cheer me on, and no snarky comments when I sneak a cookie is a weak moment!  Wish me luck!  

Another Fruitcake

After contemplating the much maligned holiday treat (I use the term treat loosely),  I decided to take a crack at baking a fruitcake.  Not to be confused with Fruitcake, of course...  I certainly wouldn't want an elf in my oven!

My dad has a great fondness for fruitcake.  I think my grandma used to make it.  Anyway, since she is no longer available for holiday baking, and my mom has politely refused to bake one, I decided to present my dad with a fruitcake of my own.

The first hurdle presented itself rather quickly.  Have you ever tried to find a fruitcake recipe?  I searched and searched...  I browsed the internet, my high altitude baking bible, my cookbooks...  I found date nut bread, banana bread, coconut bread, cranberry orange bread...  but no fruitcake (which, you must know, is actually a bread...  you knew that, right?)  Anyway, I finally found a suitable recipe but it made four large loaves and had some measurements which would be hard to reduce.  I wasn't sure I wanted to sacrifice 10 eggs on a fruitcake experiment, so I kept searching.

After locating a reasonably sized recipe, I had another decision to make...  Fruit or gumdrops?  I bought both but decided to go with fruit.  Too bad that choice was made after I arrived home with a five pound bag of spiced gumdrops. *sigh*

The preparation went smoothly and I was rather pleased with myself, until my family realized what I was attempting.  My sister cautioned me,

Say NO to fruitcake!

And my daughter asked if grandpa was going to eat the whole thing himself.  She assures me she won't be sampling any...

The experiment is nearly over.  The house smells delicious.  My beautiful fruitcake, which I altered to adjust for altitude, rose to become a plump and rounded cake (bread, whatever)...  But alas, as luck would have it, the temptingly full loaf fell.  Let's just hope it's edible, or at least that my dad thinks it's edible...  

Comments from a Previously Frustrated Baker

I love to bake, or more accurately, I used to love baking.  Lately, all my efforts at baked goods have fallen flat (quite literally).  My muffins spread out across the top of the muffin tin.  The cupcakes are only pretty with mounds of frosting to hide their inadequate volume.  Cakes are sunken.  It's a depressing predicament.

In frustration, I tried a little experiment yesterday.  I modified my favorite banana bread recipe with suggestions from a book on baking at high altitude.   Success!  The bread batter had a beautiful rise and it didn't cave in at the last possible moment.

I quickly followed up on that success with a loaf of pumpkin bread.  It looked pretty, I'll have to check with the new neighbors to see if it tasted good!

I'm now scouring the web for high altitude recipes.  If you know of any, please share!  And fair warning,  if you live in my neighborhood, look out!  I've missed my parchment paper and loaf pans.  I may not be able to stop myself, and you might all be inundated with baked goods!

Cooking for the masses...

OK, so maybe cooking for a family of seven isn't really cooking for the masses.  I think cooking for the masses might be easier. 

Something about the term the masses makes the situation seem a little dire.  I think the masses would be more appreciative of my cooking.  But around here, the masses have distinct opinions.  It doesn't matter what I cook, someone is going to grumble and complain.  I figure it's a good day if the eaters outnumber the grumblers.  Sometimes I get lucky, but most often it falls upon The Mister and myself to come up with something additional for at least one picky eater.  Additionally, it seems like the more one child likes my entree, the more his brothers dislike it.  It's a no-win situation for sure.

Tonight I made quiche.  I thought I was a safe bet as everyone has claimed to like it in the past.  Of course that wasn't the case tonight.  Max loved it.  So, of course, JJ couldn't tolerate it.  Zeke was fairly ambilvelant, he ate some of it then requested to leave the table without finishing his meal.  oy.

Maybe I need to shake things up a little more.  I could always try some entirely new dish about which nobody has preconceived ideas.  The danger is that nobody will eat it.  Oh well.  I guess I could always just make dessert.  Nobody ever turns that down!  Actually, that's not entirely true...  Max won't eat ice cream...  how can anyone not like ice cream?

If anyone has suggestions, I'm open to them.  What does your family eat?

Shrimp Fra Diavolo with Linguine

The Mister was afraid that I had forgotten how to use our kitchen appliances.  It's been so long since I've used the kitchen for anything besides sorting bills...  But I cooked dinner tonight.  The Mister was relieved to see that I still knew where to find the pots and pans.  And I think he was at least moderately impressed with my endeavor. 

I minced and sauteed a whole head of garlic.  I threw in a little red pepper flake.  I seared the shrimp.  I used a lot of alcohol--and yes, it all made it into the dishes.  You should have smelled my kitchen!  Delicious!  I may never cook like The Pioneer Woman, but any improvement in my cooking is a welcome one.  Right?

Look at those Buns!

Remember my disheartening search for the perfect jeans?  Those jeans that would shape and uplift my buns?  Well, you'll be happy to know that this post has nothing to do with that!  This is all about The Princess' Buns.  No, you perverts--not those buns...  These buns!

HRH decided she had to have freshly baked cinnamon buns last week.  Since I've not been feeling well, I told her the only way she'd likely get her yummy little treat is if she made them herself.  I thought that would be the end of it.  Or at the most, I thought she'd nag The Mister to go to the store for frozen rolls she could just thaw and bake.  Never did I imagine that she'd get a recipe and set to work in my kitchen.

I think I've got a baker on my hands.  Now I've got to convince her to make some pumpkin bread with chocolate chips!

Frozen Yogurt Recipe

I've had several requests for this recipe, it's super easy, and yummy! I use organic yogurt. I've used both plain and vanilla flavored with good results. I think our favorite is a mixture of part plain, part vanilla--heavier on the plain.

I buy a LARGE container of yogurt. It is probably about 5 or 6 cups worth. Line a colander with cheesecloth and dump the yogurt into the colander. Use the ends of the cheesecloth to cover the top of the mound of yogurt. Place the colander in a bowl (you seriously don't want to skip this step--and no, I haven't made that mistake, but it wouldn't have been unfathomable!) I usually try to leave the yogurt overnight and end up straining more than a cup of whey out of it.

Stir 3/4 to 1 cup of sugar into 4 cups of the strained yogurt. We usually use closer to 3/4 cup with the vanilla, but slightly less than 1 cup with the plain. We like it on the tart side. Stir it until smooth and then put it back in the fridge for about an hour.

Put the mixture into your ice cream freezer and start it up! My freezer usually takes about 20 minutes to get the right consistency. I serve it promptly with fresh berries on top--raspberries, strawberries, blackberries, blueberries, they're all great!

If you have any leftover (we usually don't), you can put it in a covered container in the freezer. I find it is better if you let it warm a little before you serve it from the freezer. The flavor is better when combined with a softer consistency.

I find it hard to believe that just two ingredients can make something so yummy! Feel free to add vanilla or anything else you want... We've decided that we really like it simple. The lack of any extra ingredients enable you to appreciate the full effect of the tart flavor of the yogurt combined with the sweet berries!

If you make this, please send me your feedback and any changes you made! I'd love to try your variations as well.

Ebelskivers and the Keebler Elves

Ebelskivers, Able Skeeblers... And how do you say spherical pancakes in Danish?

Yes, I know we're done blogging about Christmas, but I'm reliving a memory here... just deal with it. I remember my mom making "Able Skeeblers" for breakfast on Christmas mornings. In my memory we had them every year... In reality, maybe once or twice... Regardless, they obviously made an impression. I wondered at the unique moniker of these tasty, round treats--I recall thinking that the creators (those Skeeblers) must be related to the Keebler Elves. Distant relatives, you can be sure, and not nearly as famous, but obviously just as creative in the kitchen.

Now that I'm (older and) wiser, I recognize that these little dumplings (yes, technically they are dumplings and/or doughnuts--I checked!) are in fact Ebelskivers, and yes, I do know that elves are not involved in their making. Just the same, I was really excited to find an Ebelskiver pan at the store today! I didn't even hesitate to buy it--and I can't wait to make them for my kidsters.

Here's the one teeny tiny problem. The thing that makes these little goodies so dang tasty is the filling. While the "normal" person would have limitless choices for suitable filling, I have an issue. (OK--I have lots of issues--but let's just stick to the subject at hand...)

Here's the issue: I hate (abhor, distaste, find icky) anything involving cooked fruit. Most people fill these morsels with compote, jam or jelly--ew! I need some tantalizing suggestions that don't involve fruited fillings. I'm thinking of creamy custards, melted chocolate, sweetened creams... I suppose I could treat them like beignets and just powder them in confectioners sugar... And how about making them into savory little nibbles? I could fill them with melted cheeses and ham.

Hmmm. I'll have to give this some thought. What are your Suggestions???

The Friendly Feast

The Buddies are celebrating Thanksgiving tomorrow with a Friendly Feast in Kindergarten. That's all well and good, except that I haven't picked up their contributions from the grocery store. Hmm. Why is it that you never have carrot sticks (or olives, or popcorn) when you need them???

So, I'm off to Harmon's. I guess I can pick up some Pumpkin Chocolate Chip cookies while I'm there!

Looking for Pumpkin Recipes

There's just something about pumpkin in the fall. As soon as the weather starts to cool off, I start the annual craving for Pumpkin Chocolate Chip Cookies. From the cookies, I quickly progress to all things pumpkin. All things pumpkin, of course, includes our favorite Pumpkin Pie Waffles, but it does not include Pumpkin Pie. I have a severe dislike for all things pie. Don't ask--it's more involved than you really care to know.

I've been collecting recipes for years, and I've tried a lot of interesting pumpkin recipes. The one recipe that I would love to find is the recipe for the perfect pumpkin cookie. I usually resort to buying my cookie fix at Harmon's. Don't get me wrong, Harmon's cookies are great, but there is nothing like eating a cookie while it's hot from the oven.

So here's what I want from you--all two of you who actually read my blog--please send me your favorite pumpkin recipes. It can be a recipe for cookies, muffins, soup, anything but pie. I'd offer the person with the best submission a fantastic prize, but that isn't really going to happen. I can send you a really nice email!!??!! So, if you have a great (or interesting) recipe--Please Share! I'll post my favorite next week.

Pumpkin Pie Waffles

This is one of our favorites for the holidays. The perfect Thanksgiving morning treat.

5 Tbs melted unsalted butter
1 c. pumpkin puree (make sure you get puree and not pie filling)
1/2 c. packed dark brown sugar
1/4 c. granulated sugar
1 1/4 tsp ground cinnamon
1/8 tsp ground ginger (you can use fresh grated, but I never have it)
1/8 tsp ground cloves
1/8 tsp ground nutmeg
pinch of salt
1 1/3 c. all-purpose flour
1 Tbs baking powder
1/2 tsp baking soda
1 c. milk
1/2 c. sour cream
2 eggs
1 Tbs rum extract (I actually like the extract better than true rum, you decide)
1 tsp vanilla extract (obviously Mexican if you have it!)

Combine pumpkin, sugars, cinnamon, ginger, cloves, nutmeg, and salt. Stir in flour, baking powder, and baking soda. Mixture will be thick and lumpy.

Mix together milk, sour cream, eggs, rum, and vanilla. Add the liquid ingredients to the pumpkin mixture and stir until combined. Fold in melted butter.

Original recipe from "Waffles from Morning to Midnight." Minor changes are my own.

These waffles stay very moist. Don't wait for them to crisp up, it just won't happen. I know it's a little disappointing, but I think you'll love them anyway!

Some people like these with maple syrup. I think they scream for cinnamon cream syrup and whipped cream. They could even use a sprinkle of toasted pecans for good measure!

Good Intentions and Even Better Food

I am going to try to redeem myself for missing a day in the 30 in 30 posting challenge.

I have had many requests for this recipe, so I'm going to share it with everyone. I originally got it from my friend Genn who told me it was "way better" than my yams with marshmallows. I didn't believe her, but she was right! Since then, I have altered it a little, I think it's even better now.

I serve these every year for the holidays and I make everyone try them. Even people who tell me they hate yams usually come back for more! Enjoy!

Holiday Yams

1 large can yams
1/3 cup sugar
1/4 cup melted butter
1 tsp vanilla
2 eggs

Whip preceding ingredients together and spoon into an 8x8 casserole. Mix topping and spoon topping over yam mixture. Bake at 350* for 35 minutes.

Topping:
1/3 cup flour
1 cup light brown sugar
1/4 cup butter
Pecans (optional, but awesome!)
Flaked Coconut (I don't believe this is optional--you decide.)

Note: I use the pecans and the coconut every time! YUM!

Let me know if you make these, if you changed them, and if everyone liked them! I'd love to hear back from you!!!