Baked Potato Soup

Happy Tuesday! Today I'm guest posting for Amanda over at Kids and Cabernet. I hope you'll take a minute to check out her blog and to find this delicious recipe for Baked Potato Soup! I'm sure we could all use a tasty soup to warm us up, plus, it has bacon! That's always good in my book. ;)

Mulled Wine- Guest Post

Today Megan, from one of my favorite blogs, is here to share with you a special treat for the holidays, mulled wine! I hope you'll take a minute to check out her blog, I'm sure you'll love her and her daughter Sofia!

Hi everyone! I'm Megan from Hello Newlywed Life; wife to Mike & Mama to Sofia.

 I work full-time & drink part-time! ;)

Mike and I both have busy schedules, so when we have a second to relax, we like to make fun drinks together. A staple at our house during the holiday season is mulled wine. If you've never had a sip, it's wine infused with clove, cinnamon, allspice, star anise & lots of citrusy orange flavor!

Heaven in a mug.

What to buy:

Bottle of wine (Merlot of Cab Sauv works best)

Mulling Spice (This Target blend is my favorite & it's the cheapest around)

Orange, sliced

1/4c sugar

*If using loose spice mix, put into cheesecloth or a tea ball

Right-click the picture above to print recipe

Hope you're having a great holiday season (filled with plenty of drinks!) & wishing you a HAPPY NEW YEAR from our family to yours!!!

New York Style Cheesecake- Guest Post

I'm so grateful to Amanda for guest posting for me today. I hope you'll take a minute to visit her blog! I'm still visiting my family in Florida and will be back to blogging later on this week. Check out this delicious cheesecake, one of my favorite desserts!

Hi! My name is Amanda and I blog over at Kids and Cabernet.  I blog about my kids, life, and my favorite wine finds - sometimes a mamma just needs a bottle glass of wine ;).  I was so honored when Christina asked me to guest post!  I love her blog - her recipes always look SO good.  Let's see if I can hold a candle to her baking skills!

I'm not a huge dessert person, but one thing I'll never turn down is cheesecake!  I was so happy when my mother-in-law shared this recipe that she's been making for years.  It is a very easy recipe to make.  The only trick that I've learned when making a cheesecake is that you really need to make sure that it's blended really good so that your cheesecake doesn't come out lumpy.

New York Style Cheesecake

Ingredients

4 – 8oz cream cheese squares

2 cups sugar

4 eggs

1 tsp vanilla extract

2 cups sour cream (add last)

Crust

1 cup gram cracker crumbs

2-3 tbsp melted butter

1/8 cup sugar 

Mix all together and press into bottom of 10” spring form pan

Preheat oven to 350*.  Put graham cracker crust at bottom of greased and floured pan. Combine all ingredients except sour cream in large bowl and mix until smooth (it won’t be totally smooth, but pretty close).  Add sour cream and blend.  Pour into pan and bake until edges of cake are golden brown and center is moist (about 1hr. 15min.).  Let cool completely and then refrigerate over night.  Add topping if desired.  

For the topping I like to take berries, add sugar, cover and let it sit for a few hours.  This draws the liquid out of the berries and makes for a delicious, fresh and sweet topping. 

I hope you all enjoy this recipe as much as I have!

The Breastfeeding Diaries

Today I have the honor of guest posting on Julie's blog, The Girl in the Red Shoes. From the moment I stumbled upon her series, The Breastfeeding Diaries, I knew I had to share my story. I'm so happy to be given this opportunity and I hope you'll take a minute to visit her blog and read about our breastfeeding journey.

The Sleep Chronicles

Today I'm guest posting over at Being Mrs. Beer. Jess is having a baby sleep series on her blog and I jumped at the chance to share my story. If you or someone you know is in the midst of sleep deprivation, with a baby who isn't sleeping through the night (obviously, I'm not talking about newborns), then this series is for you! I hope you'll take a minute and visit Jess' blog.

"Adeline let us know right away that she was NOT a good sleeper. The first night in the hospital gave us a glimpse into what the next seven months were going to be like. Granted she was only a few hours old and I didn't expect her to sleep through the night (obviously), but I never thought it was going to continue like that for so many months. She was up the whole night, crying, wanting to be fed, and held.
 
In the beginning, Adeline slept ALL day, during the day. There was nothing you could do to wake her up. She slept through the vacuum, the TV, phone calls, and our dog barking. One thing I could count on was her getting enough to eat because she would wake up when she was hungry. She did exactly what all newborns do- she ate, pooped, and slept. Except at night.

She ate every two hours around the clock, which meant she was up every two hours, and sometimes more often than that, for about four months..." 

You can find the rest of our sleep story here.

Crunchy Caramel Apple Pie {Guest Post}

I'm so happy to have Colleen here today! She is also a SAHM to a beautiful little boy and I absolutely love her blog. I hope you take a minute to check her out! Take a look at this tasty treat she has for you today- apple season will be here before we know it! Thanks again Colleen!

Hi! I'm Colleen, author of my mommy lifestyle blog, Meet the Sullivans! I'm wife to Keith and mom to 1 1/2 year-old Owen. In a formerly life I was a Catholic school Kindergarten teacher, but for now I’m a stay-at-home mom.

When Christina asked me if I would be interested in sharing a recipe with you I jumped at the chance! Great recipes (just like a great meal!) are meant to be shared! The recipe I'm here to share today, Crunchy Caramel Apple Pie, is a tried and true recipe, and a staple in the Sullivan family. It is usually my husband's first pick when I ask for a dessert recipe suggestion from him. I've made it over 20 times and it is always a major crowd pleaser, AND the flavors perfect for Fall!

Crunchy Caramel Apple Pie
For a printer-friendly version click here. 

Makes 1 pie


Ingredients for Pie: 
1 pastry crust for a deep-dish pie 9-inch (I used store-bought)
1/2 cup sugar
3 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/8 tsp salt
6 cups thinly sliced peeled apples (I use Fuji or Galla apples)
1 recipe crumb topping (see below)
1/2 cup chopped pecans
1/4 cup caramel topping (the kind in the squeeze bottle works best) 

Ingredients for Crumb Topping:
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter 

Directions for the Crumb Topping:
1. Stir together brown sugar,flour, rolled oats.
2. Cut in 1/2 cup butter until topping is like course crumbs. Set aside. 

Directions for the Pie:
1. In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.
2. Add apple slices and gently toss until coated. (I used my mandoline on its thickest setting)
3. Transfer apple mixture to the pie shell (You can remove the store-bought pie shell from the aluminum pie plate and transfer it to a 9-inch pie plate of your own, but you do not have to.)
4. Sprinkle crumb topping over apple mixture.
5. Place pie on a cookie sheet so the drippings don't drop into your oven.
6. Cover edges of pie with aluminum foil.
7. Bake in a preheated 375 oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil.
8. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top.
9. Cool on a wire rack and enjoy warm or at room temperature. Serve with vanilla ice cream for best results!

After I filled both pies with the apple mixture (and topped them with the crumb topping) I usually still have a bit of filling leftover. Instead of tossing it I fill ramekins with the leftovers and re-heat them the next night for dessert!

Recipe courtesy of Marsha Brooks, Good Morning America Apple Pie Contest 2001

If you'd like to see a few more of my recipes please take a minute and check out my Recipe Index!
 
Christina, thank you so much for allowing me to share this recipe with your readers today! I sure hope you all give it a try and that it becomes a staple in your home as well!

Sweet Treats Week #4: Honey Peanut Butter Banana Cinnamon Blondies

Hello friends! I hope you've been enjoying Sweet Treats Week here on This Woman Cooks! Cupcakes, biscotti, muffins...I've certainly loved doing a sweet themed week and already have ideas for future themes. Today I've got another guest post for you, from none other than Jen from Beantown Baker. I can't even begin to tell you how excited I was to hear from Jen- she wanted to do a guest post on my little 'ol blog!? I remember reading Jen's blog before I even had the slightest idea of starting one of my own. I loved her beautiful photos, original recipes, and scrumptious desserts. She's got it all. I hope you will welcome her and take a look at her blog if you haven't before, I promise you'll become a loyal fan.

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Hi readers! My name is Jen and I blog over at Beantown Baker. As the name implies, I live in Boston with my Hubby and our two cats. I like to bake and Hubby serves as my taste tester. I've done quite a few Week Of... themed weeks myself, so when Christina tweeted about it last week, I encouraged her to give it a shot. So here I am with a contribution to her Week of Sweet Treats.

I was looking through my Google Reader for some inspiration on something sweet to make, and the memory of some very overripe bananas kept popping into my head. They were definitely to the point where I needed to bake something or throw them in the freezer. As I was looking for banana recipes, this one popped out at me. I absolutely LOVE peanut butter and bananas together. Every morning for breakfast I eat a whole wheat bagel thin, topped with peanut butter and sliced banana. It's so delicious and filling.

When I went to my baking cabinet, I was sad to see that I didn't have any peanut butter chips (gotta remember to grab some at the store next time I'm there!) But I did have some cinnamon chips. I love baking with cinnamon chips. They might be one of my favorite ingredients. I decided the cinnamon chips would be a suitable substitution and went to town baking these. In no time flat, I could smell the amazing aroma of peanut butter, cinnamon, and banana coming from the kitchen.

After I took a bite, I was honestly wishing for more peanut butter flavor. I would recommend making these with the peanut butter chips, or reduce the amount of cinnamon chips so the cinnamon doesn't overpower the peanut butter. Hubby couldn't keep his hands off these even though he claims not to like peanut butter in desserts.

Honey Peanut Butter Banana Cinnamon Blondies - adapted from Healthy Food For Living - makes 16 bars
Printable Recipe
1/4 cup unsweetened applesauce
2 Tbsp vegetable oil
2 Tbsp brown sugar
1/4 cup honey
1 cup mashed overripe banana (about 3 medium bananas)
1 egg
1 tsp vanilla extract
1 cup white whole wheat flour (all purpose would work as well)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup peanut butter chips (or 1/3 cup cinnamon chips)
1/4 cup peanut butter (if you aren't using all-natural peanut butter, reduce the honey to 2 Tbsp)

Preheat oven to 350.

Line an 8x8 pan with foil or parchment paper. Spray with baking spread.

Beat together the applesauce, oil, brown sugar, honey, and banana. Add the egg, then vanilla.

In a separate bowl, whisk the flour, baking powder, basking soda, and salt.

Add the dry ingredients to the wet and stir until just moistened. Fold in the peanut butter and chips. The peanut butter doesn't need to be completely mixed into the batter.

Pour batter into pan and bake 25-28 minutes.

Allow to cool prior to cutting into bars.

Thanks again Jen! It was a pleasure having you! 

Be sure to come back tomorrow, there's a prize involved!

Sweet Treats Week #2: Mocha Almond Crunch Biscotti

Happy Tuesday folks! I've got a special treat for you (I wonder how many times I'll use the word "treat" this week) for our second Sweet Treat. When I asked if anyone would be interested in doing a guest post for Sweet Treat Week, Rachel was the first to respond. You might remember me guest posting on her blog with my berry waffles. Needless to say, I'm very happy to have Rachel here today!

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Hi everyone! I am so thrilled to be guest posting for Christina today. She is wonderful, so I am sure all of her readers (yeah, I’m talking about you) are wonderful too! Not too long ago, Christina made some amazing waffles and shared them on my site, so I am so happy to be here to return the favor. 

When Christina told me she was having a “Sweet Treats Week,” I was so excited to think up a yummy treat to contribute. I’ve only made biscotti once before, but ever since, I knew I wanted to create a version with chocolate and coffee involved. That’s how this recipe was born. The other version was great too, but really, can you beat chocolate? While these are baking, please check out my blog! 

Mocha Almond Crunch Biscotti

2.5 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder

1/4 cup unsweetened cocoa
2 Tbsp espresso powder

1 cup slivered almonds, toasted

1 cup semi-sweet mini chocolate chips

½ cup dark chocolate chunks
3 large eggs
2 tsp vanilla extract

1. Preheat oven to 350*F.
2. In a large mixing bowl, combine flour, sugar, baking powder, cocoa powder, espresso powder, toasted almonds, chocolate chips and chocolate chunks.
3. In separate bowl (I use a small measuring cup), whisk together eggs and vanilla.
4. Combine wet and dry ingredients. This is a very dry dough, so I started with a spoon, but ended combining the ingredients with my (clean) hands.
5. Cover a cookie sheet with parchment paper.
6. Form the dough into two flat logs on the parchment paper. It spreads a little, but not much, so make these slightly smaller than the width that you would like your biscotti to be.
7. Bake for 25-30 minutes. Let the biscotti cool completely before slicing into 1/4 to 1/2 inch thick slices.
8. Lay the slices flat on a baking sheet (you can use the same one, with the parchment), and bake for 7-10 minutes, flip each one over, and then continue to bake for an additional 7-10 minutes.

Verdict: This was great! It was a little fragile, but tastes great. I love the combination of flavors involved. I was glad I decided to add the almonds, but if they aren’t your thing, feel free to leave them out.

Husband’s take: When I told him I was making biscotti, he said “Oh, that hard stuff?” However, I caught him eating some with his cup of coffee and he said “This is really good.”

Changes I would make: None.

Difficulty: Easy! It is a little time-consuming since you have to bake it twice, but I actually did this over the span of two days. It is very forgiving in that regard. 

Thanks again Rachel! I hope you all will show her some love!

Guest Post: Berry Waffles

Today I've got a special treat- I'm doing my first guest post over at a fabulous blog, Not Rachael Ray. I'd love for you to head on over there and check out these berry-licious waffles. Take a moment to poke around Rachel's site as well, She's got some awesome stuff. :)

Don't forget to stop by tomorrow for my Week Wrap Up. It's not too late to recommend your links/bookmarks!