Not too little, not too much

New Year, New Home, Fresh Start 01/09/2011

Filed under: Uncategorized — Roxana GreenGirl {A little bit of everything} @ 11:42

After much thought and consideration, I have decided to relocate my blog to http://greengirl-alittlebitofeverything.blogspot.com/. The ease of use and ability to make quick updates to the new blog allows me to be more active in posting my recipes, posting comments, adding pictures, and respond quickly to many of you who have graciously visited my blog in the past. At the new location, the layout has changed a little (hope you’ll like it) and I am looking forward to bringing the blog up-to-date and visually improving it .

 

I want to thank all of you for taking time out to encourage me with this blog and hope you’ll visit my new one soon. I also want to add that I’m looking forward to corresponding with each of you and engaging and supporting our blog community.

Have a wonderful day, hope I’ll see you again soon.

 

Always,

Roxana

 

Chocolate Walnut Candy Box 01/05/2011

Filed under: Baking,Chocolate,Cookies,Desserts — Roxana GreenGirl {A little bit of everything} @ 05:40
Tags: , , , , , , , , ,

Many of us made the same old resolution: throw away the chocolate and candies and eat way much healthier, lots of fruit and vegetables and yet, here we are, few days later blogging about our latest cookies, cakes, muffins you see where I’m going.

Of course, I said the same as I do every year : if only I could give up chocolate. I never did, at least till now, and to be honest I don’t see this happening soon.

yeah, I did it again, couldn’t help myself not baking something sweet, well at least this time I used just a little bit of chocolate.

Later today, I’m going to another MOPS meeting and I just could not go empty-handed. Keeping that in mind I had to make some treats. Who doesn’t enjoy a small cookies while chitchatting?

Chocolate Walnut Candy Box

 

These buttery cookies are so soft, just melt in your mouth. Almost half of the flour i substituted with ground walnuts, for a slight crunchy bite. You can make them small, as i did, or even cut out cookies, the decision is all yours, but trust me, you have to make these.

Forget the resolution, let’s get baking :D

Ingredients (makes 4 1/2 to 5 dozens)

10 tbsp soft butter

1/2 cup sugar

1 egg yolk

1 cup ground walnuts

vanilla extract

1 1/2 cups all-purpose flour

* If you decide to drizzle some melted chocolate on top, you need about 3 to 4 oz

Directions

Cream butter and sugar until light and fluffy

Add vanilla extract, egg yolk and ground walnuts. Mix them.

Add flour and mix just until combined.

Take the dough out of the mixing bowl and shape it in a ball. Cover in plastic foil and refrigerate for at least 2 hours, even overnight if not in a hurry :P

When the dough is chilled, take small pieces and shape them into balls

Bake in preheated oven at 325 for 15 minutes.

Let them cool and drizzle with melted chocolate, if using. (on some I used colored sugar)

Let the chocolate set and store in airtight containers

 

I know you’re anxious to see how they actually look inside, so I ate one, here’s the proof :P

Thanks for your support, I appreciate it.

Always,

Roxana

 

 

(Hopefully) Best is yet to come 01/02/2011

Filed under: Breads,Cakes,Cookies,Desserts,Recipes,Soups,Weekly — Roxana GreenGirl {A little bit of everything} @ 21:19
Tags: , , , , , , , ,

2011 has arrived !! Happy New Year !!!

The beginning of a new year is  a time to look back and reflect on the previous year.

I’ve loved every minute of this blog’s first year, the new friends I’ve made, and the many things I’ve learned along the way.

So, for today’s post, I’m going to share with you

A little bit of everything

Top Recipes

2010

 

1. Christmas Cookies

 

 

2. Candy Cake


 

3. Death by Chocolate Cheesecake


 

4. Buttermilk Crescents


 

 

 

5. Dinner rolls (tutorial)


 

6. Chocolate Candy Cookies


 

 

7. Oregano Ricotta Knots


 

 

8. Cinnabon Rolls


 

 

9. Butternut Squash Soup


 

 

10. Chocolate – Peanut Butter Cake


 

 

 

Happy New Year 12/29/2010

Filed under: Holiday — Roxana GreenGirl {A little bit of everything} @ 22:33
Tags: , ,

 

Prior to 2010 I was a clumsy cook at best. No, I’m not going to write about my last year’s cooking experiments that led me to ER both Thanksgiving and Christmas eve :) . Those memories are better left well hidden.

The experience on this site and the wonderful feedback and comments shared from so many amazing people elevated my cooking skills and made me aware of a wide variety of recipes I would have never imaged. I have come to enjoy writing my blog and sharing my pictures and comments with you and have equally enjoyed reading the blogs written by all of you out there…

Without you I don’t think I would have made it so far and I know with you by my side I’m going to stay a while around here. Thank you so much for visiting, reading my blog and for all the kind and encouraging words you said to me.

Last, but not least, Thank you for sharing all those wonderful recipes and tips that made me the cook I’m today.

Tonight I’m going to say Goodbye to 2010 and  Welcome 2011

May this year of 2011 be

A year of Health and Happiness

A year of Wealth and Wisdom

A year of Peace and Prosperity

A year of Glee and Glow

A year of Love and Laughter

 

Happy New Year my Friends

 

Disclosure: None of the photos in this post belong to me

 

Cheesy Squash Soup 12/27/2010

Filed under: Cheese,Lunch,Soups,Squash,Vegetarian — Roxana GreenGirl {A little bit of everything} @ 18:02
Tags: , , , , , , , , , , ,

Christmas is over. I hope everyone had a wonderful time and receive plenty of gifts.

Our Christmas was white as I wished for, plenty of laughs and lots of good food. The only sad part is that my camera broke down and we don’t have any pictures :(

Until I get my dream camera (Easter Bunny, I’ve been really really good) is going to be a while   :P . I can’t stay that long without a camera so meanwhile I have to improvise. I was looking at a cheaper Canon, something to hold me over for 3-4 months but still haven’t decided yet. If you have any suggestions, I’d be more than happy to take them into consideration.

Lucky me, I still have some recipes I haven’t shared with you yet. Today I’m going to post a delicious creamy soup made from one on my decorative Halloween squashes :)). I still have 2 peanut squashes waiting to be cooked. Yummy.

For this soup I used an Australian heirloom Blue squash, correct me if I’m wrong.

The idea of this soup came from Maya‘s  Creamy Patisson Squash Soup with Reblochon Cheese but I just couldn’t find a Patisson squash anywhere so I took matter into my own hands and came up with Creamy Blue Squash Soup with Comté Cheese or Cheesy Squash Soup :P

Ingredients

2 lbs winter squash (mine was bigger, the rest was baked and mashed)

2 carrots

2 leeks

2 celery ribs

3 tbsp butter

6 oz Comté Cheese

stock

salt, pepper, nutmeg

Directions

Melt the butter and add the chopped carrots, leeks and celery ribs . Pour 1/2 cup stock over them.

Cook until soft.

Meanwhile clean the squash

When the vegetables are soft, add the chopped squash and cover with stock

Simmer until the squash is cooked. Season with nutmeg, salt and pepper and let cool slightly.

Puree the soup

Return the soup to the pan, add the shredded Comte cheese and heat gently.

Serve hot sprinkled with more cheese (optional).

closer view

 

Few days before Christmas I submitted my blog to AllTop and they already listed it, yeeee

 

 

This recipe goes to

hearthandsoulgirlichef

Thanks for reading, appreciate your support,

Roxana.

 

Chocolate Candy Cookies 12/23/2010

Since this is my last post before Christmas I’d like to start by wishing you a Merry Christmas

And hoping this Christmas enriches your life;
May each day be happy and bright,
Overflowing with pleasure and love;
May your Christmas be filled with delight.

 

Tonight I’d like to share some chocolate cookies I made earlier

The photos are not so great, I’m sorry :(

By now, most of you know I love chocolate so when I saw this recipe I knew I have to make them .

Minding my not so perfect photos, aren’t they cute? They look like they’ve come out of a box of chocolate. These bite size cookies are perfect wrapped as a gift.

 

Let’s make some Chocolate Candy Cookies

 

Ingredients

1 1/2 cups self-raising flour

1/4 cup cocoa

1/4 cup butter

1/2 cup sugar

1 package vanilla sugar

1 egg

1 egg yolk

Directions

There are two ways : or you rub the flour, cocoa and butter with your fingers or place them in a food-processor and pulse few times :D

Mix in the sugars and the eggs (pulse few more times)

Place the dough on your working area and knead for 1-2 minutes until it can be easily shaped in a ball.

Now, take a deep breath and shape small balls, about 11-12 grams each. I had 38 small balls.

Place the trays in the fridge (or in the garage like me) for at least 30 minutes.

Meanwhile heat the oven at 425 F.

Bake the cookies for 10 minutes until slightly risen and start to crack.

Transfer them to cooling racks.

Now, to decorate them I used around 6 oz chocolate chips (60%) and some Christmas sugars

Dip the top of the cookie in melted chocolate and sprinkle with some sugar.

At the end I melted about 1 oz white chocolate and played a little on some :P

 

a bite just for you :P

 

Merry Christmas everyone !!!

 

 

 

Brussels Sprouts au Gratin and Green Vegetable Soup 12/11/2010

As much as I love green, no, I didn’t cook both today, just the soup.  The Brussels sprouts au gratin I baked the other day just didn’t have the time to resize the photos and post it.

I like Brussels sprouts, mostly roasted sprinkled with a pinch of nutmeg but lately that’s the only way I had them so I decided to make a gratin. Sounded good and tasted way better than I imagined. I know lots of people who don’t like these tiny cabbages and I don’t understand why. Brussels sprouts are high in vitamin C and are a good source of folate and vitamin A (beta-carotene). They are cruciferous vegetables and contain phytochemicals that may help prevent cancer.

 

Brussels Sprouts au Gratin

 

Ingredients

lit over 1 pound Brussels sprouts

1/2 cup milk

1/2 cup heavy cream

few garlic cloves

1 oz grated Parmesan

1 Tbsp butter

salt and pepper

 

Directions

Mix the milk, heavy cream, Parmesan, finely chopped garlic, salt and pepper. Slice the Brussels sprouts

Butter 2 casseroles, divide the sliced Brussels sprouts between them and pour over the milk/cream mixture.

Bake in preheated oven (350 F) for about 45-50 minutes or until they are soft and start to brown on top.

 

 

Now, the soup.

 

I have a problem with my fridge. If  the vegetables are left outside the fridge drawers they freeze although the thermostat is set as low as it can be. The same goes for eggs if I don’t place them on one of the door’ shelves.

Last night my husband decided to make himself a salad and trying to get everything out of the drawers he put some vegetables on the fridge shelves and forgot them there. This morning when I opened the fridge to make breakfast, surprise, I had 3 frozen zucchini and 2 frozen broccoli crowns. Well, what was I supposed to say, nothing would make them fresh again. While we were enjoying our breakfast I remembered a broccoli-zucchini soup I had once and since we were out of soup the memory came in handy.

I melted some butter and sauté 2 chopped leeks and 2 celery ribs.

 

Meanwhile I chopped the zucchini, broccoli and 5 Brussels sprouts. Added them to the pot and covered with stock.

When the vegetables were cooked I let them cool slightly and purée the soup. Returned it to the pot and added 1 cup Greek yogurt.

Serve warm to hot with more yogurt.

Linking this to

 

hearthandsoulgirlichef

 

 
Follow

Get every new post delivered to your Inbox.

Join 42 other followers

%d bloggers like this: