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Friday Favorite Finds #136

Hope you all had a great Black Friday last week!  I apologize for not giving you earlier notice that we wouldn’t have Friday Favorites last week – it honestly just slipped my mind.

I’m really looking forward to this week because I could use some recipe inspiration – can’t wait to see what you all bring today. 

All my finds today come from my Christmas Baking Board. All images are from the original recipe source, and linked through Pinterest

Dark Chocolate Candy Cane Brownies
{My Baking Addiction took a simple idea and made it fantastic! 
These are an easy way to jazz up brownies for a Christmas party}

 

White Chocolate Peppermint Biscotti
{Wouldn’t this be amazing with a cup of tea?  Reeni, I’d enjoy a cup with you!}

 

Christmas Cake Truffles
{Tidy Mom has a great idea with these – love mint & chocolate together}

 

Peppermint Whipped Cream
{Laura is brilliant – think, hot chocolate}

 

What did you find this week?

Please link up to a post containing your list of recipes to try -- do not link up individual recipes, or recipes that you’ve already made, your links will be deleted.   Be sure to leave a link back here to Finding Joy in My Kitchen.

Also – don’t forget to say hello when you stop to visit one another’s finds.  Everyone always appreciates a comment.

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Peppermint Crunch Sugar Cookies

Our baking day on Black Friday always brings out new recipes. 

This year, my mom found a new treat from the makers of Andes Mints:

I was beyond excited when I found this on the back:

For someone with a nut allergy, this was like winning the lottery.  I wanted to eat the whole bag.

All that excitement led us to an amazing new recipe: Peppermint Crunch Sugar Cookies … dipped in dark chocolate. 

Peppermint Crunch Sugar Cookies

Ingredients

Directions

Prepare the sugar cookies according to directions found here.  Before chilling the dough, stir in 1 C Andes Peppermint Pieces.  Then, cover and chill for 1 hour. 

Remove the dough from the fridge and use a 1-inch cookie scoop to place dough balls onto a lightly greased cookie sheet (or a cookie baking mat).  Flatten the cookies slightly.

Bake at 350 for 8-10 minutes until cookies are set, but not over baked.  They will be just brown at the edges. 

Remove from the cookie sheet and cool completely on a wire rack. 

Now, these cookies are excellent as-is.  But, feel free to continue on to the next step.

When cookies are cool, melt 1/4 C dark chocolate in a small bowl.  Dip 1/4 of the cookie into the chocolate, pressing the chocolate onto the front of the cookie. 

Place on a cooling rack or onto a piece of waxed paper to dry. 

Enjoy!

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5 Ways to Make Christmas Baking Healthier

Christmas time is usually the one time a year when a lot of people make something from scratch!  Naturally, I love seeing people give Grandma’s cookie recipe a try, or trying a new recipe for the first time.

Black Friday is our family’s annual baking day – and my mom and I had way too much fun this year.  We did certainly miss my little sister, though. 

Here are 5 tips for tweaking Christmas baking to make it just a little bit better for you!

1. Use a better flour.

A simple change in flour can make a big difference! 

Best: White whole wheat flour.

White whole wheat flour is nutritionally equivalent to whole wheat flour made from red wheat.  White wheat grasses simply have a slight change in their DNA, resulting in a wheat grain that does not have the traditional red bran coloration.  The removal of the bran gene results in a flour that is lighter in color & texture, and less bitterness in flavor. 

White whole wheat’s draw back is that it does change the texture of baked goods; you’ll want to compensate by measuring just a little under on your flour measurements. 

Better: Eagle Mills Flour with Ultragrain

Costco sells an all purpose flour with a white whole wheat hybrid Eagle Mills is calling “Ultragrain”.  Ultragrain is a combination of two white whole wheat plants, and the results is a lighter in color & taste flour that they claim substitutes cup for cup with all purpose flour.

I love the consistency of this flour and have found it works as a perfect substitution for all purpose flour in Christmas cookies. 

2. Use butter, just less of it.

Don’t be tempted to use margarine in your baking this Christmas.  If you need a substitute, adjust the recipe and go with olive oil.  But, if it’s butter the recipe calls for, use butter. 

The thing is, you can easily reduce the total amount of butter in most recipes by 2 T easily, and sometimes by 3 T.  Nervous, try reducing the butter by just 1 T.  Removing 1 T saves you 100 calories and 11 grams of fat.  And, 3 T makes that 300 calories and 33 grams of fat!  Those savings add up. 

If you are making a cake or bread, consider substituting applesauce (unsweetened, plain) instead! 

3. Freeze goodies before baking.

If you’re like me, you enjoy a variety of Christmas goodies around the house.  Here’s a way you can "make your cake & eat it too” – the freezer. 

Seriously. 

Freeze that cookie dough.  Make up a whole batch of your favorite Christmas cookie, and bake 6 or so cookies.  Store the rest in the freezer either as dough balls all ready to bake, or in small portioned containers. 

If you freeze the dough rather than the baked goods themselves, it takes just one more step before you can eat them.  For me, that extra step keeps me from sneaking unto the freezer for just a snitch. 

4. Reduce the sugar.

Almost every recipe I’ve made, I reduce the sugar & no one knows.  Take for example, this apple cheesecake recipe – 40% less sugar than the original, and it was still plenty sweet. 

Nervous?  Just try not packing your brown sugar.  Brave? Try 1/8 C or 1/4 C less sugar for every cup.  Bold?  In a recipe that calls for 2 C sugar, try 1 1/2 or even 1 1/3 C.  

5. Share the wealth. 

Bake with family or friends; each person choosing a recipe or two and dividing up the loot.  No one close by who can bake with you? Make a list of who you can take treats to: librarians, cashiers at your local grocery store, public transportation drivers, Post-office workers, even the homeless in your town

Make your baking a blessing to someone else this season. 

Linked to: Kitchen Tip Tuesday

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SRC: Rice & Lentils Soup

Thursday started out with a high of 60 degrees; by 4pm, it was snowing!  We now have about an inch of snow on the ground, and chilly, chilly, weather.  Winter has arrived. 

There’s nothing better than a yummy, warm soup on cold winter days. 

Thanks to the Secret Recipe Club for introducing me to Anne and and her family; who’s delicious soup recipe was just what we needed on the coldest night since March.

Anne learned to cook from her parents and now passes that knowledge & skills onto her two adorable sons. Preparing to be missionaries in Africa, where she gets to put her French Canadian nature to good use, learning French with her family over the next year before moving to Africa.

Anne has a bunch of yummy-looking soups: Loaded Baked Potato, Cream of Eggplant & Zucchini, and Cream of Leek!   I love the diversity of her soups. 

In particular, her rice & lentils soup looked delicious.  Not to mention, it would make a great Christmas gift to a friend or neighbor all dressed up in a canning jar


photo from Anne

Anne, your soup is fantastic – reminds me of my mom’s homemade turkey soup! Both Frog Prince and I had seconds; and I’m really excited for leftovers in my lunch today.

Rice & Lentils Soup – Adapted from Anne

Ingredients

  • 6 C chicken broth
  • 2 C water
  • 2/3 C brown rice
  • 2/3 C lentils (green and/or red), soaked
  • 1 T minced onion
  • 1 T parsley
  • 1/2 tsp. pepper
  • 1 tsp. poultry seasoning
  • 1/4 C celery, chopped
  • 1 C sliced carrots (if you like carrots, add more)
  • 1 C diced, cooked chicken or turkey

Directions

Soak lentils for at least 15 minutes (but up to 24 hours) – find out why, here

Then, add soaked lentils to 6 C chicken broth, 2 C water, 2/3 C brown rice, 1 T minced onion, 1/4 C celery, 1 C cooked chicken or turkey (we used leftover turkey), 1 C sliced carrots, and spices (1 T parsley, 1/2 tsp. pepper, 1 tsp. poultry seasoning). 

Bring the contents to a boil and then cover. 

Reduce heat to medium/low and allow the soup to slow boil for 40-45 minutes until the rice and lentils are tender. 

This soup can’t get any easier – and it’s quite delicious and hearty.  Thanks, Anne. 

 

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Menu Plan–November 25

Hope you all had a great Thanksgiving!  We had a wonderful day with our local family – eating turkey, wild rice stuffing and delicious sweet potatoes. 

Black Friday is our family’s annual Christmas baking day – we had a great time and tried a few new recipes that I’ll be sharing with you soon.

 

Our recipe highlight for the week goes to the Kentucky Hot Browns, as a leftover turkey recipe.  We only make this once a year, but it is so good. 

This week is soup week – lots of new and family favorite recipes on the menu. 

Sunday
Leftover Cherry Coffee Cake
Mom’s Turkey Noodle Soup
Lentil & Rice Soup {new}, whole wheat crackers

To do: Thaw chicken

Monday
Sweet Potato Baked Oatmeal with Craisins
Leftover Crockpot Italian Sausage & Vegetable Soup
Crockpot Cheesy Chicken & Potatoes {new}, green beans

To do: Prep veggies for soup

Tuesday
Granola and dried cherries
Leftover soup, whole wheat crackers
Turkey Sweet Potato Soup {new}, 30-Minute Rolls {new}

To do: Make tortillas, make rice and veggies

Wednesday
Granola and blueberries
Rice & Black Beans with Veggies
Zucchini, Carrot & Black Bean Quesadillas, whole wheat tortillas

To do: Prep mushrooms for soup

Thursday
Leftover Sweet Potato Baked Oatmeal
Leftover rice dish
Mushroom & Barley Soup {new}, garlic mozzarella bread {new}

To do: Make bread, brown meat for soup

Friday {Christmas concert}
Brown Rice Pancakes {new}
Sandwiches on honey oat bread, roasted veggie spread
Crockpot Busy Day Soup

To do: Thaw meat for chili

Saturday {Christmas Tree Decorating!}
Apple Danishes
Open-faced grilled veggie sandwiches
Crockpot Chicken Chili

Menu Plan Monday is hosted at Organizing Junkie - stop by for hundreds of menus

Find more great menus at OrgJunkie’s Menu Plan Monday!

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Buttercup Squash Baked Oatmeal

If you have leftover squash from Thanksgiving, this baked oatmeal is a wonderful way to use it up.

We had leftover buttercup squash, but butternut would work well too.  If you have acorn or a less sweet squash, up the honey or sugar a little bit to compensate.  But, this is a great way to use up leftovers!

Buttercup Squash Baked Oatmeal – Adapted from Finding Joy in My Kitchen

Ingredients

  • 3 C Oats
  • 1/4 C brown sugar or honey
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 2 tsp. vanilla
  • 1 egg or 1 egg white
  • 2 T applesauce
  • 1 C milk
  • 3/4 C buttercup squash puree

Directions

*Note, you can make this the night before, if so, stop before baking. 

Begin by combining 3 C oats, 1/4 C brown sugar (if you use honey, add with wet ingredients), 1/4 tsp. salt, 1 tsp. cinnamon, and 1/4 tsp. nutmeg.  Add 1 egg, 1 C milk, 2 tsp. vanilla and 2 T applesauce.  Stir well.  Add in 3/4 C buttercup squash puree. 

Place oatmeal mixture into a greased 9x9 baking dish. 

Cover and refrigerate overnight.  Otherwise, continue on by baking at 350 for 35-40 minutes, until center is set. 

Serve warm with milk, or serve sliced.  Add craisins, if desired. 

Hope you all had a wonderful Thanksgiving and are enjoying leftovers!

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22 Things I am Thankful For

1. All of you; this blog wouldn’t be nearly as fun without all of you!  Getting to know you has been a treat and I am humbled by the opportunity I have to help you find JOY in your kitchen.

2. Food.  Seriously – so many people don’t have access to good, healthy foods, and we have an abundance and are able to make choices, even, about what we eat.  That is a blessing that I thank God for.   

3. God. Without Him, my life would be meaningless & death would have the final say.  Praise Jesus that He bore the cross and paid for my sins. 

4. Family. Both near & far are a blessing, and I’m thankful that God chose me for them, and them for me!  

5. Friends. I’m so thankful we don’t walk this road alone, rather, that God has given us friends to share the journey and spur us on toward Christ. 

6. Frog Prince. Every day with him is a blessing, and I take none for granted. He is an amazing man of God, and I am so thankful I get to do life with him.  He selflessly serves our family, works hard & diligently to provide for us, and chooses to love me every day. 

7. Students. God has blessed me with an incredible group of Christ-followers to teach, mentor and love-on this fall; I could not be more thankful for them this year. 

8. Colleagues. I love working day in and day out with colleagues who listen, care, do everything to the glory of God and most of all, who love the Lord. 

9. Sister.  My sister is an amazing gift to me and I am thankful that she and I were chosen to have a bond that no other can understand.    

10. Bible study friends. These men & women of God are incredible, and I find it hard to believe that two years ago, we were just beginning our friendship.  I’m so thankful for their encouragement and willingness to do life together. 

11. Sunshine. The beautiful burning star in the sky, that can make a grey day seem like a thing of the past. 

12. God’s creation. The world God made is incredible, the intricacies, the stunning beauty and the way it reveals Him to the nations is fascinating.  Beyond that, I’m thankful I get to study it and teach others about it as my calling in life. 

13. Long walks. There is nothing better than a long walk with my honey. 

14. Snowflakes. We saw a few snowflakes this month, and I am always amazed at the beauty a blanket of white can bring to a brown landscape.  Not only that, but seeing those unique snowflakes reminds me of God’s thoughtfulness. 

15. Colored leaves. Stunning.  Fall displays some of God’s coolest colors spread across the horizon; it’s a season I look forward to each year.  I’m thankful I live in a place where I have the chance to see the seasons change & the leaves change color. 

16. Warm temperatures. The weather this week has been amazing, and I so appreciate warmer temperatures that allow me to walk along the lake at lunch, or in our neighborhood after work. 

17. Photosynthesis.  What can I say, without it, we could not live.  Praise God for how He uses little plant cells to create glucose from nothing more than CO2, sunlight and water.  Amazing. 

18. Shelter. And, not only shelter, but a beautiful place to call home. 

19. Heat. That when it’s cold, we can turn on our furnace; something so many others are not able to do. 

10. Provision. We have more than we could ever need, and all our basic needs are meet.  Praise God. 

21. Blessings. Above and beyond what we need, God pours out His richest blessings – they may be material things, or people, words spoken or words on a page; regardless, I am thankful for all the blessings. 

22. God’s guidance & purpose for my life.  As I look back over my life, it is clear to me that God has been guiding me every step of the way; the experiences I’ve had, the joys and the sorrows, all prepared me for where I am right now. I am so thankful for God’s guidance. 

Happy Thanksgiving!  I’ll be back next week with more fun recipes.  Until then – have a blessed and safe Thanksgiving holiday. 

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BEST BITES: YUM YUM at K108

Located in the heart of Qatar, with a perfect view from the 10th floor is Yum Yum! I have to admit, this is my favorite restaurant in Qatar! Not only is the food absolutely divine and unique, the place also has a great view and ambience!
Also, the restaurant is in Qatar's first boutique hotel, K108, which donates all its profit to charity!
Great food for a great cause - two birds in one stone!

Although the menu changes throughout the week, I would recommend the K108 burger (not on the menu) and the Beef Mignon!   


Check them out when you can and let me know what you think! 


Website: http://www.k108hotel.com/

Facebook:K108HotelDoha


The K108 Burger




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BEST BITES: SUKAR PASHA

Dear Readers, if you are on the look out for a new place try in Doha that has good food, a good view and good service then 'Sukar Pasha' in Katara is the place for you!

I went to eat there with my family last Friday and it was amazing! The weather was great, we had a clear view of the sea and our waiter was very friendly! On top of all that, we got to munch on delicious Turkish goodness!

I would recommend the Iskandar Kebab and the spinach/cheese pastries! Mmmm, makes me hungry just thinking about it!

Check it out and let me know all about your experience below :)
Facebook: sukarpasha
Website: http://wp10589008.vwp0855.webpack.hosteurope.de/sukarpasha.qa/typo3_site/






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