Hard to believe, but this week marks Aggie’s Kitchen’s 5 year anniversary! Yep, it’s true, I’ve been posting recipes to this little space on the internet since June 3, 2008. It all started with hitting “Create Blog” on blogspot, then writing Snoop Bloggy Blog, proclaiming my favorite cookbook, then sharing my first and second recipe posts – all in the same day. Yes, I guess you could say I was a little bit excited about this whole blogging thing. 🙂

Blogging has changed SO much in 5 years. It’s hard to keep up with at times, but it’s even harder to imagine my life without it. It’s fun to go back and read old posts, see how much my kids have grown up (crazy – my daughter was just barely over the age of 1 when I started, and my son was 3! They were total babies!!), and see all the food that I’ve cooked up in the meantime. Every time I go back and read older posts, I get hit with the feeling of exactly why I started this blog and what has kept me writing it – the food. I love food, the healthier the better! And I love even more the connection with others that love good food just as much. 🙂

(Hard to imagine these two ever this little … photo taken in Sanibel Island, Summer 2008 – Gina had just learned how to walk that summer!)

In celebration of the blog turning 5, and to thank everyone that has been reading over the years – as well as new readers – I wanted to have fun and host some special giveaways throughout the month. I’ll be giving away some items that I love and use frequently in my kitchen – starting with my beloved Blendtec blender.

I first got my Blendtec back in August, 2011 and have used the heck out of it since then.

My Blendtec sits on my counter and gets used almost every day. We make mostly smoothies and whole juices in it, as well as pesto, hummus (using the Twister jar) and lots of salsa.

The other night, my friend Liz mentioned she was craving and about to make herself a Chocolate Malt. As soon as she mentioned it, I started craving the same and thinking about a “faux” Frosty I used to make back in the day when I was on the South Beach diet. It had been so long since I’ve made it, and after hearing about Liz’s version with Ovaltine Chocolate Malt powder, I knew I had to try it – immediately.

This fake out Chocolate Malted Frosty did not disappoint. It hit the spot, and will be making an appearance many a night this summer when I’m craving something sweet, I can guarantee you that.

Skinny Malted Frosty Recipe

Ingredients:

• 1/2 cup vanilla almond milk
• 1/2 cup lowfat cottage cheese
• 2 heaping tablespoons Chocolate Malt Ovaltine
• 1 teaspoon cocoa powder (optional, for extra chocolatey flavor)
• 2 handful of ice (or a cup of crushed ice)

Directions:

1. Add all ingredients to your blender and blend until smooth.

Notes

Using My Fitness Pal I calculated this to be 175 calories, 2.8 g fat, 14 g protein

A high protein, somewhat low calorie dessert you can feel good about. Inspired by The Lemon Bowl's Chocolate Malt and adapted from this South Beach Style Frosty Recipe

Now for the giveaway!

Giveaway Details:

Blendtec Total Wildside Blender (value $454.95) plus an additional Twister jar (Black, White or Red – your choice!)

(Blender is factory reconditioned, as the one I received is)

Starts today, Wednesday June 4 and ends Wednesday, June 12 at 12 noon (EST)

Sorry, giveaway open to US readers only. Winner will be chosen randomly using Pick Giveaway Winner plugin application. Winner will be notified by email and has 48 hours to respond before another winner will be chosen.

To enter into the giveaway:

Leave a comment on this post saying hello and telling me how long you’ve been reading Aggie’s Kitchen!

Additional Entries can be earned by:

(leave a separate comment after you complete each item, each individual comment will count as an entry)

1. “Like” Aggie’s Kitchen on Facebook. (if you already a fan, let me know, that counts as an entry!)

2.  “Like”  Blendtec on Facebook.

3. Follow @AggiesKitchen on Twitter (if you already follow, let me know, that counts as an entry!)

4. Follow @Blendtec on Twitter

5.  Share about giveaway on Twitter: “I want to win a Blendtec from @aggieskitchen and #Blendtec! http://su.pr/1hmU0M ”

6. Share about giveaway on Facebook with link to this post.

7. Subscribe to Aggie’s Kitchen posts to come to your inbox or in your reader.

8. Follow Aggie’s Kitchen on Pinterest

(note: if you are commenting on Aggie’s Kitchen for the first time, it may take some time to see your comment appear. Thanks for your patience!)

Disclosure: Blendtec is providing the blender for this giveaway.

The post Celebrating 5 Years of Blogging! Skinny Malted Frosty Recipe appeared first on Aggie's Kitchen.

My kids have been out of school now for summer vacation for just under 2 weeks. Despite the unusually heavy amount of rain we’ve been getting every day, we are still getting in a good amount of pool time along with movie, library and bowling dates in the afternoons. We usually have those afternoon dates planned to get out of the heat, however, it seems like these days its to get out of the house and stay dry (in some sense).

(more…)

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I’ve been in a weird place lately. I can’t really pinpoint what’s bugging me, but I’ve heard myself say this out loud a couple times this week to friends (who also happen to be bloggers) – I feel like I’ve lost my voice.

Not literally, of course…but in a sense, lately I am just finding it hard to do something that has always come to me pretty easily – write about the food that I love to eat. I started this blog 3 and a half years ago and it’s pretty much changed me. I know that sounds dramatic, but I’m thinking some of you who also blog or have found something you can call your own can relate. At the time I started ‘writing’ I was a fairly new mom, at home taking care of two adorable little ones who pretty much lovingly demanded all of my time and attention, whether it was for a feeding, a changing, or just a playing…and that was okay. That’s what being a mom is and I felt incredibly blessed that I was able to stay home and do all of those things all day. But I’m thinking other’s might be able to relate when I say this, sometimes being a mommy gets kind of lonely. I personally needed something to do other than mommy stuff, and blogging about food opened up a whole new world for me. What’s funny is that when you start a blog you really have no idea if anyone is actually reading it, and that’s okay. Eventually someone starts to read it, and in my case those that started reading my blog 3 and a half years ago have actually become pretty good ‘real life friends’ today and I absolutely cherish that.

Anyway…excuse my ramblings here today, I guess I just felt like I had to process what I was feeling out loud. I think part of the reason I lost my voice is that I have been in a cooking rut. It happens to all of us and I’ll get through it…like today. Once I have food to talk about all will be good, especially because I have decided that I’m going to get over a few things when it comes to blogging… like having perfect pictures for instance. One of my huge hangups lately is getting good photos of my food…the whole process, from snapping the photo to uploading it onto my computer to going through the several shots of one dish then picking your favorite one, just really zaps all my creative energy sometimes! Sometimes my favorite photos are taken from my iphone, and after a quick edit with fun camera apps, I’m set…just look at this post I did almost instantly after I cooked my meal. I said it then, and I’ll say it now, that is my kind of blogging! Learning about photography has definitely been fun, I knew NOTHING about taking pictures when I started, so I just need to let. it. goooooo.

So here’s my point today…the spirit of blogging, to me, has always been about sharing. Sharing ideas, sharing photos, sharing recipes, sharing bits and pieces of myself. I truly enjoy visiting other blogs and experiencing their ‘shares’ too…it’s something I’ve been doing a lot less of lately due to too many distractions (read: Facebook and Twitter) and I’m making it a point to get back to reading and visiting more often. It’s back to the basics I guess. Back to what I love to do…talk about food.

This week a couple of my blogging friends shared things with me that I think are worthy of sharing with you…all three of these blog posts really stuck with me and I’m thankful they were shared with me…

Sandy sent me a note the other day sharing this thoughtful post about ‘perfectionism’: Confessions of Perfectionists: Finding Contentment and Peace in the Home and Life You Have

Kim shared a great interview on her blog about getting organized before the holiday craziness hits…I took away so many things from this post, especially that I NEED to start meal planning a couple days at a time (for the sake of sanity people!!): Interview With “I’m an Organizing Junkie”

And I’m so glad Julie sent me a note to read this post from Wenderly, it’s very touching and just beautiful (just like Miss Wendy)…go read it: Delivery Day Flowers

…and of course, after all these words written here I can’t just leave you without something to eat right? And what’s even better is that it’s a SWEET! I haven’t made a sweet in my kitchen in I have no idea how long, I think my kitchen and this blog may just go into shock!

I’m sharing this yummy Chocolate Crunch snack mix with friends tonight at a chili party…us Floridians are in for a treat with our little cold front this weekend! Brrr….I love it!

Have a wonderful weekend!

Sea Salted Chocolate Crunch Snack Mix

Recipe adapted from Eating Well

3 cups wheat cereal (such as Chex)
3 cups pretzels, broken in pieces
2 cups roasted almonds
1/2 cup roasted pumpkin seeds (optional)
1 bar bittersweet chocolate (I used Ghiradelli’s)
2-3 big pinches of sea salt

Combine cereal, pretzels, almonds and pumpkin seeds in a large bowl. In a heat proof bowl, break chocolate up in to small chunks and microwave for 20-30 seconds. Take out and stir. Continue to heat for 20-30 seconds and stirring until chocolate is completely melted.
Spoon chocolate over snack mix and gently stir until all coated. Lay chocolate coated snack mix out on a large piece of parchment paper on your counter or in a baking sheet. While chocolate is still soft, generously sprinkle 2-3 pinches of sea salt over snack mix. Set out to harden, about 30 minutes.

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I wish I could tell you I made these beauties myself…instead I was the lucky recipient of them Friday night when my friend Heidi brought them over for dessert.  She found them on The Gourmand Mom via Foodbuzz.  They were amazing…like pumpkin pie in a cup!  I love everything pumpkin so these honestly made me a very happy girl.  Heidi thought they were a bit too much pumpkiny…so be warned if you aren’t a big pumpkin fan like myself, Larry and Sammy (who also enjoyed them!).  Thank you to The Gourmand Mom (and Heidi!) for sharing such an awesome treat!

I wanted to leave you with this little treat because I will be away for a few days…I’m heading back to Napa to hang out with my Bush’s Beans peeps!  How lucky am I?  Seriously, I just want to pinch myself…I am so grateful.  This time though, not only will I be spending time with the original group from previous trips, but I will be meeting and cooking alongside four other food bloggers and chefs!  I am seriously over the moon with excitement about this trip…I loved being in the CIA kitchens and “playing chef”…not to mention taking in the gorgeous scenery and tasting the local wines.

Wine country = total bliss…in my book.  🙂

(Disclosure:  Bush’s Beans invited me on this trip and is covering my costs to attend.)

I’ll share with you what we cooked up when I get back…in the meantime, go make yourself some dessert.

Pumpkin Gingersnap Parfaits

Yield: makes 4 parfaits

Ingredients:

• 1 15-ounce can Pure Pumpkin
• 4 ounces Cream Cheese, softened
• 2 Tbsp Brown Sugar
• 1 tsp Cinnamon
• 1/8 tsp Ginger
• 1/8 tsp Nutmeg
• 1 cup Heavy Cream
• 2 Tbsp Sugar
• 12 Gingersnap Cookies

Directions:

1. Crush 8 of the gingersnap cookies. Beat together the pumpkin, cream cheese, brown sugar, and spices until evenly combined. In a separate bowl, beat together the heavy cream and sugar until thickened.
2. To assemble the parfaits, divide half of the pumpkin mixture into four cups. Sprinkle half of the gingersnap crumbs over the pumpkin. Spoon about half of the whipped cream over the gingersnaps in the four cups. Sprinkle with the remaining gingersnap crumbs. Spoon the remaining pumpkin over the gingersnap crumbs. Top with the remaining whipped cream. Garnish each parfait with a gingersnap cookie.

 

Recipe Courtesy of The Gourmand Mom

Enjoy the rest of your week!!

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My buddy Dawn from Vanilla Sugar is stopping by today…to share a mouthwatering summer dessert with you!  Try not to drool on your keyboard… 🙂

The post Vanilla Sugar is here… with some serious Strawberry Shortcake! appeared first on Aggie's Kitchen.

Hi everyone, it’s Jenny over at Picky Palate guest posting for Aggie today while she is on vacation!  I thought I’d bring over one of my favorite desserts to share with you today….my Ice Cream Chocolate Chip Cookies!  This is one of my favorite creations and I can’t wait to share it with you.  Hope you all enjoy!

Ice Cream Chocolate Chip Cookies

Yield: 3-4 dozen cookies

Ingredients:

• 2 sticks softened butter
• 1 Cup granulated sugar
• 3/4 Cup packed brown sugar
• 2 large eggs
• 1 1/2 Tablespoons pure vanilla
• Heaping 1/2 Cup vanilla ice cream (frozen from container)
• 4 Cups all purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 bag chocolate chips

Directions:

1.  Preheat oven to 350 degrees F.  In a stand or electric mixer, cream the butter and sugars until fluffy.  Add in eggs and vanilla until well combined.  Add in ice cream until combined.

2.  Place flour, baking soda and salt into a large bowl; mix.  Add to wet ingredients along with the chocolate chips; mix until just combined.  With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet.  Bake for 9-11 minutes or until cookies are cooked through.  Let cool for 5 minutes on baking sheet before transferring to a cooling rack.  Serve with a maraschino cherry on top .

Thanks for having me Aggie!

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Would you be mad at me for posting this short and sweet like the recipe?

I made these for the family over the weekend after a nice grilled dinner.  I got the idea while flipping through Steamy Kitchen’s cookbook…was surprised to find them in there!  What surprised me even more is that I didn’t think of them myself!  These guys were so awesome…and such a great way to end a meal…practically guilt free.

Start of by laying your banana on its side, using a pairing knife gently slice through skin and banana making sure to not cut through to the other side.  Once you’ve made your slice, tuck in your fixings.  You can stuff them with whatever suits you…chocolate candy bars, chocolate chips, butterscotch chips, caramels, coconut, chopped nuts.   The sound of it all is heavenly isn’t it?  Place them on hot grill over indirect heat and cook until soft and skins are black.  You have to check on them and touch them a bit.

We used what we had on hand…chocolate chips, coconut and toasted and chopped hazelnuts.  My kids were not as excited as Larry and I were…apparently the “melted” version of chocolate chips were not the same as the solid form.  And for my daughter who for some odd reason does not like chocolate, I took a chance and tried butterscotch chips on hers.  Nah.  So, Larry and I enjoyed ours and theirs….and we were absolutely okay with that.

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Another month…another gathering of the Cooking Light Virtual Supper Club.  This month one of our members suggested the theme, Cooking with Wine.  Now if you know me, you know that got me excited.  I love my wine.

There were so many great Cooking Light recipes using wine to choose from!  I really wish this “club” wasn’t virtual…I would love to have each of these wonderful ladies cooking these dishes for me!

Cheese Fondue with Apples – Shelby from Grumpy’s Honeybunch

French Onion Soup – Helene from La Cuisine d’Helene

Baked Rice with Butternut Squash – Val from More than Burnt Toast

Salmon with White Wine-Mustard Sauce – Jamie from Mom’s Cooking Club

Red Wine Pear Crisp with Spiced Streusel – Aggie from Aggie’s Kitchen

I’m not a huge dessert eater (not saying I don’t like dessert…just don’t have it often) but when I do I tend to make something with fruit.  I like fruit cobblers/crisps/crumbles…whatever you want to call them.  I like them because they are easy to make, usually without too much fuss, and for the most part they are on the healthy side.  This pear crisp was just that.  I’ve never made a crisp/cobbler/crumble with pears, so I was looking forward to trying this.  Unfortunately, I couldn’t find Bosc pears to make this with (as the recipe calls for), so I had to settle for Bartlett and I left the skins on (it may not look as pretty but the skin is where the nutrients are!).  And instead of the whipped topping I opted for a dollop of vanilla Greek yogurt.

I don’t have to tell you how delicious my kitchen was smelling while the pears were simmering in the wine and then baking in the oven with the spiced streusel.  It is a great fall dessert to treat yourself with.

The recipe can be found here on Cooking Light’s site.

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The family is getting together today to celebrate and meet a new addition to our growing family…baby Brady is the 2nd great grandchild and one of 16 cousins – Welcome to the family Baby Brady!!  It also happens to be Jamie’s birthday (as well as Brady’s parent’s 5th anniversary!  Big congrats!) and since I know how much she loves PB and Chocolate (something we have in common!) I wanted to surprise her with some of these cupcakes!  I’ve been eying them in Ina’s Barefoot Contessa at Home cookbook for sometime now and this was the perfect occasion for them.  Unfortunately I am not making it to the family get together, but have sent the cupcakes up with the husband and kids!  And I forgot to leave one home for myself!!  I did get to taste a piece of cupcake and frosting separately and that was really really good…can’t imagine what I’m missing not having an entire cupcake to enjoy all to myself with a glass of milk!  Maybe Jamie will let us all know if they are as delicious as they look…

Here is a copy of the recipe on Food Network’s site!

Enjoy your birthday Jamie…and your cupcakes!  Big birthday hugs to you!

Also…congratulations to the Beef. It’s What’s For Dinner giveaway…I drew a number using random.org and Cindy from FarmgirlCyn is the winner!  Your gift bag is on its way Cindy!  Thank you to everyone for entering!

PS…thank you all so much for the nice comments on my new design!  I am really excited about it and want to extend a BIG thank you to Hannah from Sherbert Blossom for all of her hard work in creating Aggie’s Kitchen’s new look!  It’s still a work in progress on my part, but I hope you will find it easy to navigate and resourceful!  Stay tuned for an organized recipe index…

The post Ina’s Chocolate Cupcakes with Peanut Butter Frosting appeared first on Aggie's Kitchen.

Please…please tell me that I’m not alone.

Over the weekend, my sister in law Jamie was visiting and she perused through my mag pile and pulled a few out to take poolside. She came across this simple recipe and when we both looked at it we knew we were going to make it that night. This is one of those recipes that makes you wonder “why didn’t I think of that myself??”

We set up stations…bowls of crushed pretzels, chopped peanuts, shredded coconut and crushed cookies. Jamie chopped the bananas, then we dipped the chunks into the melted chocolate and rolled them into the yummy toppings. Then they were set on a cookie sheet and put in the freezer for a few hours to harden.

I loved these, and have been enjoying a couple (or few) nightly as my TV watching snack.

Chocolate-Dipped Frozen Bananas

Ingredients:

• 2 cups bittersweet chocolate chips
• 2 tablespoons canola oil
• Assorted toppings for coating bananas (such as crushed chocolate sandwich cookies, toffee bits, chopped Butterfinger candy bars, chopped salted peanuts, or toasted shredded sweetened coconut)
• 3 ripe bananas, peeled, cut into 1/2-inch-thick slices

Directions:

1. Stir chocolate and oil in heavy small saucepan over low heat just until smooth. Let stand 15 minutes to cool.
2. Place each topping in separate shallow dish. Line baking sheet with foil. Arrange banana slices on foil. Using fingers, dip 1 banana slice in chocolate, coating completely. Shake off excess chocolate. Drop dipped banana in 1 topping. Using clean hand, sprinkle more topping over banana to coat; transfer to foil-lined sheet. Repeat with remaining bananas, chocolate, and toppings. Freeze until firm, about 3 hours, then serve.

Recipe from Bon Appetit magazine

Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!

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