About Me

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I am working mom who loves to cook and bake. I hope to keep track of recipes and share some of my better ones. In the process, hopefully my photography and cooking will get better and better!

Friday, November 16, 2012


Hello to all three of you who check this site and aren't related to me, and are wondering what happened to my recipe repository.  Let's just say it's been a a terrible time since June, and I'm barely able to keep my head above water.  I am on pinterest as "sbuckle1" if you want to see what I'm cooking or planning to cook!  I hope to have time to do this again soon.
Best- Sue

Tuesday, October 2, 2012

Cream Cheese "Pancakes"

My husband is the one who can flip things in pans in this house.  I can cook them, just don't ask me to flip them.  I can't tell you how crazy I am for this recipe!  It's very tasty, but has no flour!   I actually got both my kids to beg for these, and eat them up, as if they weren't eggs.  Amazing.  They are atkins friendly, paleo friendly, gluten allergy friendly....make some friends.

Cream Cheese "Pancakes"
Adapted from I breathe, I'm Hungry
makes 3/4 cup

2 oz cream cheese
2 eggs
1 packet truvia (or 1 tsp sugar)

Blend all three ingredients until smooth.  Pour 1/4 cup per time into a hot griddle.  Cook about 2-3 minutes per side, until bubbles form.  Top with syrup or fruit.

Saturday, September 29, 2012

Buckeye Bark

I think I like this preparation better than traditional buck eyes, mainly because of its ease.  This is so much easier than rolling buckeyes in chocolate!  The results are equally delicious, perhaps more so.

Follow my recipe for buckeye filling.  Heat 12 oz of bittersweet chocolate, then spread on parchment within a 9 x 13" pan.  Freeze until hard.  Spread buckeye filling over this.  Then take another 12 oz of chocolate that you have heated and spread on top.  Chill until firm.  Cut into rectangles or triangles.

Wednesday, September 26, 2012

Chicken Mole

The first time I made this sauce, I grossly underestimated the amount the recipe called for.  We since have had this sauce 4 more times from the same batch!  Yowzer!

It really has nice, complex flavor with a lot of layers.  The chocolate is savory, not sweet, and the whole sauce is spiced but not spicy.  I have reduced the recipe by 1/2 for you.

Chicken with Mole Sauce
Adapted from Create (Hugh Carpenter)

3 dried ancho chiles
2 tablespoons raisins (17.5gm)
2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon chili powder
1/2 tsp cinnamon
3/4 tsp salt
1 tsp dried oregano
1/4 tsp cloves
1/2 cup brown sugar (55 gm)
2 cups red wine
2 oz bittersweet chocolate

Blend all ingredients BUT CHOCOLATE in a blender til smooth.  Place into a pot and bring to a boil, then simmer until thick, about 1 hour.  Add chocolate off heat, and cool to room temperature.
Serve with grilled chicken, or pork.

Sunday, September 23, 2012

Black Eyed Pea Salsa

I always have a hard time with incorporating black eyed peas into our new year's day meals.   Not this year!  This salsa comes to me from my sister in law, and it's a real winner.  It could also serve as a side dish or salad at a party but really shines on tortilla chips (what doesn't?).  Anyway, I'm thrilled she shared the recipe with me.

Black Eyed Pea Salsa
Adapted from my Sister in Law, Keri

1/2 cup red wine vinegar
4 tbsp olive oil
1/4 tsp sea salt
1/4 tsp black pepper
2 cans black eyed peas, drained and rinsed
1 green bell pepper, chopped
1 red onion, chopped
2 tomatoes, diced
1/2 cup fresh cilantro
1 4 oz can green chiles
1 jalapeno, seeded and chopped
4 garlic cloves, minced
2 ear corn, boiled for 2-3 minutes and cut off the ear (or 1 cup frozen)
1 can black beans, drained, rinsed
2-3 green onions, diced.

Mix all ingredients together.  Serve in day 2 if possible.

Thursday, September 20, 2012

Salted Caramel Brownie Cookies

I whipped these up for a work party.  I saw them on Pinterest and just had to make them!  Even with making your own caramel, they are very easy to do.  They also look impressive, especially if you pipe the filling onto the cookie!

Brownie Cookies with Salted Caramel Creme Filling

Brownie Cookie (adapted from Donna Hay), via Bakers Royale

12 oz. chocolate, chopped
3 tablespoons butter
2 eggs
⅔ cup sugar
1 teaspoon vanilla extract
¼ cup all-purpose flour
¼ teaspoon baking powder

Homemade Caramel

1/2 cup sugar
1 tablespoons light corn syrup
1/4 cup heavy cream
1/2 teaspoon fleur de sel
2 tablespoons sour cream

Salted Caramel Creme Filling
1 cup butter
2 cups confectioner sugar
1/4 teaspoon salted
1/4 cup caramel (Make sure caramel is cooled if making homemade)

To make brownie cookies:

Place 7oz. of the chocolate and the butter in a saucepan over low heat and gently stir until melted and smooth. Set aside.
Place the eggs, sugar and vanilla in the bowl of a stand mixer fitted with a paddle attachment and beat for 15 minutes or until pale and creamy. Add in flour, baking powder, melted chocolate mixture, remaining 5 oz. of chocolate and mix to combine. Set aside to to stand for 10 minutes. Spoon 2 tablespoonful of the mixture, onto parchment lined bake sheet. Bake for about 8–10 minutes or until puffed and cracked. Allow to cool completely on trays.

To Make Caramel:

Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes.
Meanwhile, in another small saucepan, mix together cream and salt. Bring cream to a boil and cook until salt has dissolved, 3 to 5 minutes. Remove from heat and set aside.
When the caramel mixture has reached 320 degrees, remove from heat and allow to cool for 1 minute. Carefully add the hot cream to the caramel; stir to combine. Whisk in sour cream. Cool, and store in an airtight container, refrigerated, for up to 3 days.

To make caramel creme filling:
Place butter in a bowl and beat until creamed. Add in confectioner sugar and salt and beat until light combined. Add in caramel and beat until combined.

Place filling into a bag fitted with a 1M tip.  Pipe in a swirl on underside of one brownie cookie and place a second brownie cookie bottom side down on top frosting.

Monday, September 17, 2012

Baked Coconut Shrimp

I love coconut shrimp.  I especially love it with the sweetened coconut and deep fried.  But who can cook like that, never mind eat like that on a regular basis?

This version is healthy but satisfying.  We just used frozen shrimp that we thawed, and they were yummy.   I have no doubt the dish would be improved by using fresh, but you take what you can get!

Baked Coconut Shrimp
Adapted from Not my Mama's Meals

1/2 cup flaked unsweetened coconut
6 tablespoons plain panko breadcrumbs
3 tablespoons all-purpose flour
2 large egg whites
1 pound large (21/25 count) shrimp, peeled, deveined, butterflied and patted dry
Salt and freshly ground black pepper

Dipping Sauce:
Equal parts dijon mustard and apricot preserves

Preheat the oven to 450 degrees F. Spray a baking sheet with nonstick spray.

To make the dipping sauce: Whisk together.  Warm in your preferred fashion.

To make the shrimp: Combine the coconut, panko and flour in a bowl or baking dish. Beat the egg whites in a medium bowl until slightly frothy. Sprinkle the shrimp with salt and pepper. Add to the egg whites and toss to coat. Lift each shrimp from the egg whites, letting the excess drip off the shrimp, and then coat in the crumb mixture, pressing to adhere. Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray. Bake until the shrimp are golden on the outside and opaque in the center, 8 to 10 minutes. Serve with the dipping sauce.