Spa Specials

Hawaii - NCL Pride of America 3/14/2009

Here are the cruise documents from our wonderful trip to Hawaii. More detailed review and some trip advice to come soon. If you have any questions please post as comments and I will try to answer them asap.

Freestyle Daily Embarkation Day Honolulu

Freestyle Daily Maui Day 1

Freestyle Daily Maui Day 2

Freestyle Daily Hilo

Freestyle Daily Kona

Freestyle Daily Kauai Day 1

Freestyle Daily Kauai Day 2

Disembarkation Freestyle Daily

My Sweet 100

This morning while trying to catch up on the hundreds of blog entries I have missed in Google Reader, I saw that Judy of Judy's Gross Eats posted a list of the 100 sweets she has eaten. These are quick and fun, so here is mine:

1) Copy this list into your site, including the instructions!
2) Bold all of the sweets you’ve eaten!
3) Cross out any of them that you’d never ever eat.
4) Consider anything that is not bold or crossed out your “To Do” List.

1. Red Velvet Cake
2. Princess Torte
3. Whoopie Pie
4. Apple Pie either topped or baked with sharp cheddar
5. Beignet
6. Baklava
7. Black and White Cookie
8. Seven Layer Bar (aka Magic Bar or Hello Dolly Bar)
9. Fried Fruit Pies (sometimes called hand pies)
10. Kringle
11. Just fried (still hot) doughnut
12. Scone with Clotted Cream
13. Betty, Grunt, Slump, Buckle, or Pandowdy
14. Halvah
15. Macaroons
16. Banana Pudding with Nilla Wafers
17. Bubble Tea (with tapioca “pearls”)
18. Dixie Cup - I don't know what this is, and couldn't find it online...can anyone help me out?
19. Rice Krispie treats
20. Alfajores
21. Blondies
22. Croquembouche
23. Girl Scout Cookies
24. Moon Cake
25. Candy Apple
26. Baked Alaska
27. Brooklyn Egg Cream
28. Nanaimo Bar
29. Baba Au Rhum
30. King Cake
31. Sachertorte
32. Pavlova
33. Tres Leches Cake
34. Trifle
35. Shoofly Pie
36. Key Lime Pie (made with real key lime)
37. Panna Cotta
38. New York Cheesecake
39. Napoleon/Mille-Fueille
40. Russian Tea Cake/Mexican Wedding Cake
41. Anzac Biscuits
42. Pizzelle
43. Kolache
44. Buckeyes - I didn't think I had had these, until I Googled it and apparently they are peanut butter balls - a recipe I make every Christmas that was passed down from my dad's mom, to my mom, to me.
45. Malasadas
46. Moon Pie (this is a repeat I think)
47. Dutch Baby
48. Boston Cream Pie
49. Homemade Chocolate Chip Cookies
50. Pralines
51. Gooey Butter Cake
52. Rusks - I have had zwieback toast, does this count?
53. Daifuku
54. Green Tea Cake or Cookies
55. Cupcakes from a Cupcake Shop
56. Creme Brulee
57. Some Sort of Deep Fried Fair Food
58. Yellow Cake with Chocolate Frosting
59. Jelly Roll
60. Pop Tarts
61. Charlotte Russe
62. An “Upside Down” Dessert (pineapple upside down cake or tarte tatin)
63. Hummingbird Cake
64. Jell-O from a Mold
65. Black Forest Cake
66. Mock Apple Pie (Ritz Cracker Pie)
67. Kulfi
68. Linzer Torte
69. Churro
70. Stollen
71. Angel Food Cake
72. Mincemeat Pie
73. Concha
74. Opera Cake
75. Sfogliatelle/ Lobster Tail
76. Pain au Chocolat
77. A Piece of Gingerbread House
78. Cassata
79. Cannoli
80. Rainbow Cookies
81. Religieuse
82. Petits Fours
83. Chocolate Souffle
84. Bienenstich (Bee Sting Cake)
85. Rugelach
86. Hamenstashen
87. Homemade Marshmallows
88. Rigo Janci
89. Pie or Cake made with Candy Bar Flavors (Snickers Pie, Reeses Pie, etc)
90. Divinity
91. Coke or Cola cake
92. Gateau Basque
93. S’mores
94. Figgy Pudding
95. Bananas Foster or some other Flaming Dessert
96. Joe Froggers
97. Sables
98. Millionaire’s Shortbread
99. Animal Crackers
100. Basbousa

Pumpkin Spice Kiss Chocolate Brownies

As soon as they came out in the stores the Pumpkin Spice Hershey Kisses became famous on the cooking board I frequent, and I ran out to Target to try them. Unlike the solid chocolate kisses I am used to, these flavored kisses are soft and have a different flavored filling inside. At first bite I was not a huge fan, probably due to the soft texture (well..it was in the 80's here in California), so I stuck some in the fridge and found the cold version to be more enjoyable. When I saw Erin post this recipe in her blog, Dinner & Dessert, for brownies and these kisses I knew I had to try it.

Erin's recipe was adapted from "Baking From My Home to Yours" by Dorie Greenspan, and although I have been eager to try one of Dorie's famous recipes I had to pass this time because I didn't have bittersweet chocolate on hand. Instead I looked around and tried Katie's Smooth Chocolate Brownies.

The final product turned out ok, my husband says he likes the texture of these brownies but I think I overcooked them a bit because they are more on the chewy side than I like. I also had some serious technical difficulties when I was melting the kisses. After the alotted minute they did not seem melted enough, so I popped them back in for another 30 seconds and it was all down hill from there =/ The longer I cooked them the harder they got and I think I went past "melting" and had moved on to "cooking" them. Oops! I knew I could not swirl them into my melted brownie batter with them chunky, so I added a little water to try to loosen the batter. It started to look promising and then quickly began separating. I warmed it up a bit more, mixed vigorously, and quickly globbed it into the pan. It hardened before I could swirl it in, but the end result after baking was alright. Not the best dessert I have ever made, but you cannot really go wrong with pumpkin flavored chocolate and a glass of milk =]

Pumpkin Spice Kiss Chocolate Brownies
(inspired by Erin of Dinner & Dessert. Brownie recipe courtesy of Katie at Good Things Catered)

Ingredients

2 cup semisweet chocolate chips
1 1/2 c. all purpose flour
1 1/2 c. Sugar
2/3 c. unsalted butter
1/4 c. water
3 large eggs
2 tsp pure vanilla extract
1/2 tsp baking soda
1/2 tsp salt
1/8 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
45 Hershey’s Pumpkin Pie Spice Kisses

- Preheat oven to 325 degrees and prepare 13x9 baking sheet
- Combine flour, baking soda, salt, pumpkin pie spice, and cinnamon in a small bowl and set aside
- In small saucepan over medium low heat add sugar, butter, and water and bring to a boil
- As soon as it comes to a boil, remove from heat and add chocolate chips and vanilla
- Stir constantly until chocolate is melted and combined
- Pour chocolate mixture into bowl of stand mixer
- Turn mixer on low and beat in eggs, one at a time
- Slowly add flour mixture until just combined
- Unwrap kisses into a microwave-safe bowl and microwave on HIGH for 1 minute. - - Stir until smooth, and then drop by spoonfuls into the brownie batter.
- Using a knife, swirl the batter to create a marbled effect.
- Pour into pan and bake in oven for 50 minutes or until toothpick inserted into center comes out clean

Mom's Baked Macaroni and Cheese (w/ Ham)

There are a few signature dishes that I fondly remember my mom making all my life, and this mac and cheese is one of them. When I moved to California 6 years ago she gave me the Betty Crocker cookbook she uses for the basic white sauce/cheese sauce. Whenever I pull it out I always think of mom and can picture the little red paperback sitting on the table or near the stove, usually with a little bit of flour on it. I am thankful that my mom always let me cook with her and "help" in the kitchen, even though it probably doubled the time for her to get a meal on the table. I can't wait to share these classic recipes with my kids someday, and to teach them the basics of cooking for the day when they set off on their own adventures. I especially am excited to have moments in the kitchen with my mom and my kids, I think it will be a really exciting new chapter in the great relationship my mom and I have to make those memories together with 3 generations. Thanks for teaching me so much, mom, especially this homemade mac n cheese that always makes my husband happy ;) I love you.

Mom's Baked Macaroni and Cheese (with Ham)

Ingredients

4 tbsp Butter
4 tbsp Flour
1/2 tsp Dry Mustard
2 cups Milk
1 cup Cheese (I usually use sharp or medium cheddar)
Salt & pepper to taste
2 Cups Elbow Macaroni
1 Package of cooked, diced/cubed ham (you can also use leftovers or substitute cooked sausage, keilbasa, broccoli, asparagus, or green beans)

Preheat oven to 350 degrees.

Bring a large pot of water to a boil, cook macaroni to package specs until al dente and drain.

Meanwhile make a basic white sauce: melt the butter and slowly stir in the flour and dry mustard. Once incorporated begin to add the milk gradually. Bring to a boil, stirring constantly, and add cheese a small amount at a time until fully melted and incorporated. Add salt and pepper.

Combine cooked macaroni, cheese sauce, and meat/vegetables in a 2 quart casserole dish and bake for 25-30 minutes.

Pumpkin Angel Food Cake

A couple weeks ago the ladies on the cooking board I frequent started talking about Fall and all of the great recipes that go along with the season. Being obsessed about all things pumpkin, I was determined to start making the recipes they were discussing even though it still does not feel like fall here in California yet. The first one that I knew I had to try was posted by MrsBowen, and to make it even better it was from a great new site she found called Eat Better America. Pumpkin flavored baked goods that are low in fat and calories?? I was hooked.

The cake turned out well, although I would have preferred it to be a bit more on the tender side. I will probably try my hand at making a (healthy) pumpkin bread next time vs the cake, but it was a yummy and guilt-free treat. I didn't have an angel food pan so I used 2 loaf pans and it came out fine (I followed the instructions for these pans on the cake box). It worked well because I frosted one and kept it in the fridge for dessert, and the other I sliced like bread and had a piece in the morning with my coffee.

I did not have crystallized ginger so I sprinkled some pumpkin pie spice and ground ginger into the whipped topping instead, as well as adding some homemade whipped cream so I could use up some leftover cream.


Ingredients
1 box (1 lb) white angel food cake mix
1 tablespoon all-purpose flour
1 1/2 teaspoons pumpkin pie spice
3/4 cup pumpkin puree (not pumpkin pie mix)
1 cup cold water

Filling
1 container (8 oz) frozen fat-free whipped topping, thawed in fridge
2 tablespoons finely chopped crystallized ginger

Move oven rack to lowest position for tube pan, middle position for loaf pans & heat oven to 350°F.

Beat all cake ingredients with electric mixer on low speed 30 seconds, then medium speed for 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan or 2 9" loaf pans.

Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry (follow instructions on box for the type of pan you are using).

Immediately turn pan upside down onto heatproof funnel or glass bottle (or cooling rack for loaf pans). Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.

In medium bowl, gently mix whipped topping and ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired.

Refrigerate any remaining cake.

Chicken & Spinach Lasagna

I saw a recipe for this lasagna on Annie's Eats a couple weeks back and I knew I had to give it a try. I have never made lasagna before, primarily because I try to avoid it whenever possible due to a stomach flu incident when I was 12 and had eaten 3 large portions of lasagna at my aunt's house. Yeah...so now that you are incredibly appetized, I will share with you this amazing recipe that came out quite well for a cooking newbie. I was intrigued that it included spinach because, for someone who tends to shy away (read: run as fast as possible in the other direction) from a lot of veggies, my husband actually likes spinach. Go figure. So I try to get something healthy into him whenever possible that is also protein-rich to get a little meat on his bones. Contrary to what most people may think, I DO feed him quite frequently - I just cannot help that he has the metabolism of a hummingbird. I always joke that some day I will wake up and there will be some old, pudgy looking man laying next to me ;)

This recipe was wonderful and I will definitely be adding it to my cooking repoitoire, although next time I will heed Annie's advice and make a half batch when making it for the two of us, which will be plenty for dinner and a week of yummy leftovers.

I used a disposable aluminum pan and it made cleanup a breeze (because there wasn't any). I try not to take these conveniences all the time since they can become costly for my wallet and the environment, but since it was a trial run and I knew it would be a busy week I wanted to cheat a bit. I also left out the mushrooms and used low-fat cheese.

Chicken and Spinach Lasagna
(adapted from Annie's Eats and Sweet Savory Southern)

Ingredients

2 chicken breast

salt and pepper

1-2 tbsp. extra virgin olive oil

½ large onion, diced

1 clove garlic, minced

(4 oz. mushrooms, sliced) - omitted

1 (24-oz.) jar pasta sauce

8 oz. (low-fat) ricotta cheese

1 egg, lightly beaten

1 tsp. Italian seasoning

9-12 lasagna noodles, uncooked (depending on size of dish)

2 cups spinach, chopped

½ cup shredded (low-fat) mozzarella cheese

Place the chicken breast in a large non-stick skillet and cook until no longer pink. Chop into small pieces.

Add 1-2 tbsp. of olive oil to the skillet and heat over medium-high heat. Add onion and garlic to the pan and sauté until onion is tender and fragrant. Add the pasta sauce and the chicken to the skillet. Bring to a boil, reduce heat, and simmer about 5 minutes while making the ricotta layer.

In a small bowl, combine the ricotta, egg and Italian seasoning. Stir until well combined.

In a baking dish, spoon a thin layer of the pasta sauce mixture so that it just coats the bottom of the dish. Top with one layer of lasagna noodles so that they cover the sauce completely. Spread one half of the ricotta mixture over the noodles and sprinkle with one cup of chopped spinach. Layer with one third of the pasta sauce mixture. Repeat the layers again with noodles, ricotta mixture with spinach, and pasta sauce. The last layer will be noodles, the remaining pasta sauce and shredded mozzarella.

Cover with foil and bake at 375° for 45 minutes. Remove the foil and bake for 10 minutes more. Let stand 10 minutes before slicing and serving.