August 30, 2012 § Leave a comment
Well I did it….
I took the plunge and bought an official dotcom domain. If you like this site here, please visit me at my new site, www.sugarspunrun.com instead. I’ve posted all my old recipes and some pretty sweet new ones as well. Check it out (please) and let me know what you think! 🙂
It’s a little scary here at my new site, having paid for a domain name and not knowing if anyone is going to care to even check it out. Any comments or suggestions on my new site would be so appreciated.
August 25, 2012 § Leave a comment
visit me at www.sugarspunrun.com for new (and old) posts!
August 21, 2012 § Leave a comment
PLEASE CHECK OUT MY NEW BLOG FOR THIS RECIPE: http://sugarspunrun.com/healthy-parmesan-crusted-chicken/
Sorry for the inconvenience!
Nutrition Facts: (1 breast)
Total Fat: 2.6 g
Saturated: 0.8 g
Poly: 0.1 g
Cholesterol: 72.5 mg
Sodium: 363.4 mg
Potassium: 1.2 mg
Total Carbs: 4.8 g
Dietary Fiber: .1 g
Sugars: 2.5 g
Vit A: 0%
Vit C: 0.5%
August 17, 2012 § Leave a comment
Here I present to you a healthy recipe for dinner that I whipped up last night. My boyfriend said it reminded him of a stir fry dish that his mom makes, and the pineapple + salsa does give it a sweet & sour taste. It’s very filling, high in Vitamin C, and I definitely recommend using brown rice rather than white rice for added nutritional benefits.
I had planned on making this dish using regular salsa but ended up grabbing Newman’s Medium Pineapple salsa instead, which turned out to add a delicious flavor. However, I think this dish could still work if you use regular salsa instead, and if anyone tries it let me know how it works out for you!
1 chicken breast, diced
1 1/2 tsp canola oil
1 cup minute brown rice (uncooked)
1/2 sweet red bell pepper, diced
1/2 white onion, diced
1 8oz can diced pineapple in pineapple juice
1/2-3/4 cup Newman’s Medium Pineapple Salsa
1 cup water
1/4 tsp chili powder
1. Warm 2 tsp of canola oil in a nonstick pan over medium heat, add chicken breast and cook until diced pieces are almost no longer pink.
2. Add onion and red pepper, cook 2-3 minutes stirring frequently.
3. Add rice, water, pineapple (with juice) and one heaping spoonful of the salsa. Stir well.
4. Bring contents of pan to a boil, cover, reduce heat and simmer 8 minutes
5. Add remaining salsa and chili powder, stir well and cover and simmer 3 more minutes
6. Remove lid, if water has not all been absorbed increase heat to medium and stir until liquid is mostly absorbed.
(makes 4 servings, just over 1 cup each)
Total Fat: 4.3 g
Saturated: 0.4 g
Polyunsaturated: 0.7 g
Monounsaturated: 1.3 g
Cholesterol: 22.5 mg
Sodium: 242.4 mg
Potassium: 230.7 mg
Total Carbs: 32 g
Dietary Fiber: 1.9 g
Sugars: 12.8 g
Protein: 12 g
Vitamin A: 41%
Vitamin C: 61.1%
August 14, 2012 § Leave a comment
In remarkably stark contrast to my last blog entry, I present to you one of the most diabolical desserts you may ever see me post. A dessert so deliciously sinful I can’t even refer to it by its given name which I’ve seen elsewhere on the internet and so I shall call them only “unscrupulous brownies” to keep the language clean ;).
Just to be clear, I didn’t come up with the idea for this dessert for myself, I’ve seen pictures of it floating around the internet for the past few weeks. However, most of the recipes called for boxed brownie mix and boxed cookie mix. I’m not a big fan of using box mixes for anything, and so I instead made the cookie layer and the brownie layer from scratch. You can do the same following the Hershey’s chocolate chip cookie recipe listed below (less 1/4 cup flour from the recipe on the bag) and the Tollhouse fudgy brownie recipe also listed below (extra fudgy because I added an extra 1/4-1/2 cup of Hershey’s hot fudge to the mix).
I didn’t include nutrition facts for this recipe because, honestly, I don’t want to know what they are. Not after I ate a nice thick row of them (in small, bite sized increments to convince myself it wasn’t sooo bad) in place of lunch.
MMMM… tastes so good I don’t even care that it’s bad.
Cookie Layer (Hershey’s Chocolate chip cookie recipe: http://www.hersheys.com/recipes/recipe-details.aspx?utm_source=redirect&utm_medium=redirect&utm_campaign=Redirect-recipes%20%28asp%29&id=5368)
- 2 cups all-purpose flour (original recipe calls for 2-1/4 cups)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups (12-oz. pkg.) HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips
To prepare Cookie layer:
Combine dry ingredients in a medium bowl. Using an electric mixer, combine butter, sugars and vanilla until creamy. Add eggs one at a time and beat until well mixed. On medium/low setting, add flour about 1 cup at a time, mixing until well combined. Add in chocolate chips.
Brownie Layer (From the Tollhouse cocoa box… I’ve tried a lot of different brownie recipes over the years and this one is definitely my favorite (sans nuts)–plus it’s really easy! http://www.verybestbaking.com/recipes/29519/Chewy-Cocoa-Brownies/detail.aspx)
- 1 2/3 cups granulated sugar
- 3/4 cup (1 1/2 sticks) butter or margarine, melted
- 2 tablespoons water
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/3 cups all-purpose flour
- 3/4 cup cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- (Optional, but definitely recommended) 1/4-1/2 c. Hot Fudge Sundae topping
To prepare Brownie layer:
Combine dry ingredients (flour, cocoa, baking powder and salt) in medium bowl. In a separate bowl, stir together sugar, melted butter and water. Add eggs and vanilla, stir again. Gradually add flour/cocoa mix into sugar mixture, stir until all ingredients are combined.
Putting it all together
Preheat your oven to 375 F
Grease a 13×9 pan with Crisco and then flour the pan
Prepare Cookie recipe as instructed above and spread the dough over the bottom of the pan.
Don’t forget the Oreos! (I used Double Stuffed Oreos and I strongly recommend you do the same… unless you can find triple or quadruple stuffed somewhere 🙂 )
Cover the cookie dough with a layer of Oreos
Cover the Oreos with your brownie batter
Cover with foil and cook for 30 minutes, after 30 minutes uncover and cook an additional 10-20 minutes. Testing with a toothpick won’t guarantee that it’s done, but so long as the center is mostly firm to the touch and isn’t overly jiggly, you should be good to go. Let it cool completely OR serve warm with vanilla ice cream and top with even more hot fudge!