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New Beginnings

January 4, 2013

New Beginnings

Hello friends!

It’s a new year. And a new year means new beginnings.

I have been waiting to share this news with you. Once Upon a Recipe has a new home. It is time. Time to grow up, spread wings, and fly out of the little nest of wordpress.com. Hello wordpress.org. I am so very excited!

So please come and visit me over in my new digs. Unfortunately, I can’t seem to transfer my subscribers and followers, so if you would still like to follow along, please do one of two things. Either update your readers to http://www.onceuponarecipeblog.com or head on over to the new space and subscribe for updates.

As of Jan. 31, 2013, the space you see here will no longer exist, so I do hope you make it over to the new spot before then.

Catch ya on the flip side! ūüėČ

xo,

Amanda

Happy to (K)New You | Banana Flax Muffins (+/- Chocolate Chips)

December 31, 2012

Banana Flax Muffins | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

Here we are friends, on the eve of a new year. I hope that Santa treated you all very well and that you ate and drank as much Christmas cheer as I did! Truth be told, I may have enjoyed a little too much Christmas cheer, but that’s what new year’s resolutions are for, right? I mean, what would a new year be without the promise to eat healthier/exercise more/take better care of one’s self?

Resolutions aside, I am filled with excitement. I think 2013 is going to be an amazing year. In fact, I can feel it. Good things await us all.

Banana Flax Muffins | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

And so I was all ready to share a fancy-pants appetizer recipe with you – one that you might like to make for a New Year’s Eve/Day party. But then I found myself in my kitchen this afternoon, baking up a batch of my very favorite (and most frequently made) muffins, and realized that I have yet to share the recipe with you. And I decided that I couldn’t let the year pass by without doing just that.

(Don’t worry, that fancy-pants appetizer works well year round and will be shared soon!)

Banana Flax Muffins | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

And so, dear friends, I give you my most very favorite muffin recipe. It achieved that status based on the fact that it is wickedly simple to throw together, the fact that I always have the ingredients sitting in my kitchen, and the fact that they have been a hit with absolutely everyone that I have shared them with. They are somewhat healthy too, with the option make them even more so (suggestions included) if you so desire. However, I recommend trying the recipe as I’ve written it first, then playing around to figure out what suits your tastes. To be honest, I’ve never been a fan of muffins that have no added butter or oil, as their gummy texture always gives them away. But to each their own!

With that, I raise my glass to thank you all for a wonderful year, and I send you warm wishes for the coming one. I hope that you all have the opportunity to usher in the new year with those you love most.

Cheers to 2012 – hello 2013!

Banana Flax Muffins | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

Banana Flax Muffins (+/- Chocolate Chips)

Despite being made with all whole wheat flour, these muffins are incredibly tender and moist. I usually make them without the chocolate chips, but for a little treat, I’ll add dark chocolate chips. Makes 12 muffins.

1 1/2 cups whole wheat flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3 large ripe bananas, mashed

1/4 cup brown sugar, packed (or 2 TBSP. honey)

1/4 cup ground flax

1 egg, beaten

1/3 cup butter, melted (or applesauce)

1 tsp. vanilla

3/4 cup chocolate chips (optional)

Preheat your oven to 375¬įF. Line a 12-count muffin tin with paper liners.¬†In a large bowl, combine the bananas, brown sugar, ground flax, egg, butter, and vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the banana mixture and stir until just combined. Fold in the chocolate chips, if using. Divide the batter evenly between the muffin tins. Bake for 18-20 minutes, or until the tops are just beginning to brown and a toothpick inserted into the centre of the muffin comes out clean. Cool on a wire rack.

These muffins freeze extremely well and make a great breakfast or snack!

With Love | Merry Christmas

December 24, 2012

With Love | Once Upon a Recipe

Dear friends,

It is hard to believe that another year has gone by, and here we are again, at Christmas. As I get older, the years seem to pass by at breakneck speed. But then, when I pause to think about the past 365 days, I am always amazed at all that was lived and accomplished.

This year (and every year), I am so very thankful for the wonderful people and places in my life. And this blog is one of those places. Thank you so much for reading and for accepting the sometimes crazy ramblings of my brain. I like to think that the food and recipes are good consolation. ūüėČ

For the next couple of days, I will be spending time with my nearest and dearest, celebrating the wonder that is Christmas. I hope you all have the opportunity to do the same. Wishing you all, my dear friends, a very Merry Christmas.

xoxo,

Amanda

Well Paired | Rosemary-Lemon Sandwich Cookies

December 22, 2012

Rosemary-Lemon Sandwich Cookies | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

Well, I hate to point out the obvious, but…we survived. The world goes on.

Hopefully, you’re prepared for Christmas because it’s coming in just three more days and now you really have no excuse for not being ready. However, whether you’ve accidentally left everything to the last minute (or not), I’m here to help.

Rosemary-Lemon Sandwich Cookies

 

 

 

 

 

 

 

 

 

 

 

 

First of all, you must go make some lemon butter. It’s quick! It’s easy! It’s delicious! It makes a wonderful gift! Aside from its extremely high deliciousness factor, it’s darn cute!

But if you want to go the extra mile, make some rosemary lemon shortbread-esque cookies, and then sandwich them together with a creamy mixture of lemon butter and mascarpone cheese. Umm, yeah…you’re going to want to do this, if not for others then for yourself. And don’t fret! If you just don’t have the time or energy to make your own lemon butter, you could certainly substitute store bought lemon curd or even lemon pie filling for the lemon butter. Although I highly recommend going the extra mile and making your own lemon butter. Just sayin’. And please, don’t be afraid of the rosemary in this recipe. It adds a very subtle flavor that complements the lemon beautifully. This ain’t no one-dimensional cookie. This is a multidimensional cookie!

Rosemary-Lemon Sandwich Cookies | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

Rosemary-Lemon Sandwich Cookies | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

Thank you to my lovely coworker, Jenn for sharing this recipe with me. It comes from the latest issue of Better Homes and Gardens. And let me tell you, it’s decadent. I encourage you to double the recipe as one batch only makes about 18 sandwiches. But then again, you will most certainly be tempted to eat these little creatures, so if you don’t plan on getting them out of your house immediately, this may be a case where less is more. Consider yourself warned.

Rosemary-Lemon Sandwich Cookies | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

Make these friends. Share them with some special people. And get back to the celebrations of the season. Much love (and cookies) to you all.

Rosemary-Lemon Sandwich Cookies | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

Rosemary-Lemon Sandwich Cookies (barely adapted from Better Homes and Gardens, Dec. 2012)

Makes about 18 sandwich cookies.

1 cup unsalted butter, softened

3/4 cup granulated sugar + extra for dipping

2 tsp. fresh rosemary, chopped

2 tsp. lemon zest (about 2 lemons)

1/2 tsp. baking powder

1/4 tsp. salt

1 tsp. vanilla

2 1/4 cups all-purpose flour

1/2 cup lemon butter

1/2 cup mascarpone cheese

Preheat the oven to 400¬įF. Prepare your cookie sheets with parchment paper or a silpat. In a large bowl, beat the butter on medium speed until creamy. Add the sugar, rosemary, lemon zest, baking powder, and salt, and beat until combined. Scrape the bowl to ensure everything is well incorporated. Beat in the vanilla, and then add the flour.

Shape the dough into 1-inch balls, and place on the cookie sheets. With the bottom of a glass dipped in sugar, flatten each ball to 1/2-inch thickness. Bake for about 8 minutes or until the bottoms are lightly browned. Cool completely.

In a small bowl, combine the lemon butter and mascarpone cheese. Spread  on the bottom sides of half of the cookies, and top with the remaining cookies to make sandwiches. Layer sandwich cookies between sheets of waxed paper in an airtight container. Store in the refrigerator or freeze.

Rosemary-Lemon Sandwich Cookies | Once Upon a Recipe

Ho Ho Holiday Gifting | Lemon Butter

December 19, 2012

Though it all seems so far away, my heart aches for the children, families, and teachers affected by the Newtown school tragedy this past week. At a time when the world seems incomprehensible, I do what makes sense to me. I bake and I share. Thinking of you all and holding you close to my heart.

Lemon Butter | Once Upon a RecipeFriends, Christmas is less than one week away! Are you freaking out yet?

I’m tottttttttally freaking. Suffice it to say that I just started my shopping yesterday. Yes, started. However, after a seven hour suicide mission marathon at the mall I am well on my way to the finish line. I credit that miraculous fact to two things. One, the two meals and large caffeinated beverage that helped me to power through those seven hours and¬†my heavy reliance on homemade gifting this year (which thankfully, I got an early start on).

Lemon Butter | Once Upon a Recipe

Homemade gifts are wonderful to give and receive. What could be more special than receiving a gift that is the product of the blood, sweat, and tears hard efforts of someone you love? I certainly can’t think of a single thing.

The good news is – there are many homemade gifts out there that are really simple and take little time or creativity to prepare. Take edible gifts, for example! Quick, easy, and delicious!

Lemon Butter | Once Upon a Recipe

Don’t believe me? Allow me to demonstrate. With lemon butter! Lemon butter is my family’s take on what most people refer to as lemon curd. It’s creamy, it’s tangy, it’s sweet, and it’s incredible. Four ingredients, less than 30 minutes, and you’ve got yourself a delicious and versatile treat!

Eggs are cracked. We need six. Two cups of sugar are added. Three lemons are zested and juiced. It’s all whisked together with a quick flick of the wrist. Ok, maybe a few flicks of the wrist. Then we cook it all gently in a double boiler on the stove until it thickens up. One cup of butter is stirred in at the end. Boom shaka laka. Lemon butter!

Lemon Butter | Once Upon a Recipe

Pour it into little jars. Tie them up all pretty with some raffia. This recipe will produce four cups of lemon butter – enough to fill 8 of these cute little 4-ounce jars. That’s eight gifts people! Get into it!

Lemon Butter | Once Upon a Recipe

In case I haven’t convinced you already, let me tell you about a few ways you can enjoy this lemon butter.

1. Fill mini prepared tart shells for a quick and delicious dessert.

2. Spread it onto toast. Muffins! Scones!

3. Stir a spoonful into plain Greek yogurt. Seriously good.

4. Eat it by the spoonful. (Trust me, you’ll want to.)

Lemon Butter | Once Upon a Recipe

Lemon Butter

Makes about 4 cups. 

6 whole eggs

2 cups granulated sugar

Juice + zest of 3 lemons

1 cup butter, cut into small cubes

In a double boiler, whisk together the eggs, sugar, and lemon juice + zest. Cook over medium heat until thick, stirring often (this takes about 10-15 minutes). Once the mixture is thick enough to coat the back of a spoon, stir in the butter until melted and incorporated. Remove from heat and allow to cool for a few minutes before pouring into jars. Seal tightly and refrigerate. Consume within a few weeks.

Lemon Butter | Once Upon a Recipe

Come back in a few days and I’ll show you another use for lemon butter. Hint: It starts with a C and ends in ookie.

Oh! And one more thing! Once Upon a Recipe has been undergoing a little facelift behind-the-scenes for the past while. I can’t wait to share it all with you in the new year!

There’s An App for That | Pasadena Pinwheels

December 15, 2012

Pasadena Pinwheels | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

Aloha mes amigos!

‘Tis the holidays! At this time of year, every good host and hostess needs a few recipes in his or her entertaining arsenal – tried and true crowd pleasers that can be counted on time and time again. For me, Pasadena Pinwheels is one of those reliable appetizers that everyone seems to love. They are easy to prepare ahead of time, only need a quick nip in the oven before serving, and well, they’re kind of delicious.

Why not give ’em a try this holiday season? Whether you’re hosting a party or attending one and need something easy to take along (yes, we’re all going to be good guests this year), Pasadena Pinwheels are money.

I’ll even walk you through it. Let’s get started!

Pasadena Pinwheels | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

The ingredient list is tr√©s simple. Cream cheese, a lil’ mayo, green chiles, tomato, onion, garlic, chili powder, salt, and tortillas. And some salsa for dipping.

Pasadena Pinwheels | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

Pasadena Pinwheels | Once Upon a Recipe

Pasadena Pinwheels | Once Upon a Recipe

Pasadena Pinwheels | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mix it all together. Spread it on the tortillas. Roll ’em up. Slice. Arrange them all pretty on a platter. Snack on the ends as you’re working. Refrigerate until you’re almost ready to serve. Pour yourself a glass of wine before your guests arrive. You deserve it.

Ten minutes before you want to serve your Pasadena Pinwheels, heat up your oven to broil, pop the whole shebang into the oven for a couple of minutes, just until things are getting toasty and golden. Boom. Dinner Appetizer is served. You can thank me later.

Pasadena Pinwheels | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

Pasadena Pinwheels

8 ounces of cream cheese, softened

2 TBSP. mayonnaise

1 4-ounce can of diced green chiles

1 large tomato, finely chopped

1/4 cup onion, finely chopped

2 garlic cloves, minced

1 tsp. chili powder

1/4 tsp. salt

10 large flour tortillas

Mix everything together (an electric mixer works well). Refrigerate for at least two hours or overnight (to let those flavors mingle!). Spread evenly onto the tortillas, roll each tortilla up tightly, then slice into 1-inch rounds. Arrange on a platter or cookie sheet. Broil until golden brown before serving. Dip into salsa, if desired.

Pasadena Pinwheels | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

What is your favorite go-to holiday appetizer recipe? 

Guest Post: Kristy @ Gastronomical Sovereignty | Rough & Rustic Stuffing

December 10, 2012

Hi friends! Special treat for you today – Kristy from Gastronomical Sovereignty¬†is here to share a festive recipe. Kristy is one of my favorites. Check out more of her blog after this post and you’ll see why. Bonus: She’s a fellow Canadian. Cheers to that!

Good morning Amanda’s darling readers!

Anyone who knows me knows I love me¬†some Christmas. The tree, the music, the¬†presents, company, that glowing feeling that starts deep in your stomach and¬†radiates through your every pore ‚Äď that could be the wine. But¬†still, I love¬†me some Christmas! And best of all, at this time of¬†year, I love a good, filling, rough & rustic stuffing.

from above christmas stuffing

There are lots of things you can stuff right now. Stockings. Packages. Feather down pillows. Your face. Random body parts that will remain un-named because not everyone appreciates me talking about vaginas on their blogs. Oops. Sorry Amanda! I said vagina. Oh no.
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But most importantly – at least while we’re in the presence of family – birds! This year it’s just me and the boyfriend so we aren’t roasting a full turkey. Instead we’re thinking about just 2 breasts. Turkey breasts. What’s wrong with me?
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You could stuff this stuffing inside a bird if you like but this recipe was simply baked in the oven all by itself. Is it still called stuffing if it isn’t stuffing something? Hm.
close up christmas stuffing
This was also less goopy than most¬†stuffings I’ve had. You could add another 1 ‚Äď 2 cups of liquid if you¬†like your stuffing heavier but this is a nice light-feeling¬†alternative to everything else we eat at Christmas dinner but still¬†loaded with¬†flavor to-boot! Boots are another thing you can stuff.¬†With socks. Or presents. Or….
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Rough & Rustic Stuffing

(printable recipe)¬†‚Äď Serves 6.

dining on stuffing
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Ingredients:
1 loaf of sourdough bread, roughly¬†chopped into 1‚ÄĚ pieces
1 cup onion, diced
1 cup carrot, skin on & diced
1 cup celery, sliced
1 cup mushrooms, sliced
2 cups apple, skin on, cored & diced
2 cups chicken, beef, or veggie stock
1 lb. chorizo sausage (approx. 3 large links), removed from casings
Handful of fresh parsley, roughly chopped
Handful of fresh sage, roughly chopped
2 TBSP. butter
2 pastured eggs, lightly beaten
Coarse sea salt & fresh cracked black pepper
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What to Do:
Pre-heat your oven to 300¬įF.¬†Place chopped bread on a couple of baking sheets. Place in oven and¬†toast until golden, approx 30 minutes. Remove from heat and set¬†aside.Turn the heat up to 350¬įF and¬†grease a casserole dish with Tbsp of butter and/or non-stick spray.¬†Set aside.Place a large pan over medium heat with¬†1 TBSP. of butter. Once hot, add the sausage and break up into small¬†pieces. Cook until almost all the pink is gone, stirring often.
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Add the onion, celery, carrot, mushroom and a good helping of salt and pepper. Allow for the veggies to soften, stirring regularly, until just barely fork tender, approx 10 minutes.
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Pour in the apples, stock and herbs. Bring to just a boil, scraping any bits off the bottom of the pan. Mmm flavor! Remove from heat.
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Toss the bread into the casserole dish and pour eggs over top. Mix well. Add the sausage/veggie/stock mixture. Make sure everything is combined.
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Cover and place in oven. Bake for 45 minutes, remove the cover, and cook a further 10 minutes. Remove from the heat and allow to sit for 10 minutes.
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Eat.
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Buen provecho!
Kristy