Mommy's Sweet Confessions

Origami Owl Mother’s Day Giveaway!!!

Published on May 9, 2013, by Lindsay @ Mommy's Sweet Confessions

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I am so thrilled to be able to partner with Jodie Zawacki, independent Origami Owl designer, to bring you this incredible Mother’s Day Giveaway!! Jodie is so generously giving one lucky reader a gorgeous Mini Silver Locket with Crystals and 3 charms of the winners choice. (Chain not included). Be sure to check out Origami Owl or follow Jodie on Facebook to see all the stunning lockets, charms, and tags, and even order one for that special somebody. They are perfect for birthday’s, graduation, Mother’s day, or just because. These living lockets are completely customizable so you can tell your unique story with all the beauty of these charms, lockets, and tags. As a mom, I know my locket would be filled with my kids birthstones, an apple for being a teacher, and a heart for my husband. What would you pick?

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Origami Owl offers “Living Lockets” that are created by you for you. Let your “Living Locket” tell your story to the world everyday. Pick everything from your locket style to stamped plates and charms to fill the inside. Introduce your friends and family by ordering one today. Jodie guarantees they will love them, I know I do! “Living Lockets” make wonderful gifts for all ages and occasions.

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I love so much about this company, and I can see why there is so much growth going on for it.

I love a company whose mission is so wonderful as to hope to inspire women reach their dreams:

“OUR MISSION IS TO BE A FORCE FOR GOOD; TO LOVE, INSPIRE

+ MOTIVATE WOMEN OF ALL AGES TO REACH THEIR DREAMS +

EMPOWER THEM TO MAKE A DIFFERENCE IN THE LIVES OF OTHERS.”

–Bella, Origami Owl Founder

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Now, on to the giveaway! Just wait for the Rafflecopter to load, and complete the instructions listed for each entry. One winner will be selected on 5/17/2013. Winner will be notified by email and has 48 hours to respond before a new winner is chosen. Prize furnished by Jodie Zawacki, and will be fulfilled by her.

a Rafflecopter giveaway

I was not compensated for my comments, all opinions are my own.

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Black Bean Enchiladas with Avocado Sauce

Published on May 6, 2013, by Lindsay @ Mommy's Sweet Confessions

Black bean enchiladas with avocado sauce

In my efforts to bring my readers a variety of recipes for all sorts of dietary categories, I have decided to enlist some help from those who are experts in their craft. I am honored and thrilled to announce that Becca, from Amuse Your Bouche, is joining Mommy’s Sweet Confessions as a guest blogger, sharing her knowledge about all things vegetarian cooking. Her blog is filled with tons of mouth watering vegetarian recipes that would satisfy even the meat-a-tarians out there, and today she is bringing us one such recipe: Black Bean Enchiladas with Avocado Sauce. The recipe made me drool, and the pictures made me want to eat my computer screen. I can not wait to try this, along with many of her other divine creations on her blog. Make sure to check out her blog and all the wonderful recipes and pictures and show her lots of Mommy’s Sweet Confession love. Without further interruption, I give you Becca and her Black Bean Enchiladas. Enjoy!

Hi! I’m Becca from Amuse Your Bouche. When Lindsay asked for volunteers to guest post for her, I jumped at the chance – I’m a big fan of her blog, and she’s doing a pretty good job of converting my very savory tooth to a somewhat sweet one (especially her apple pie turnovers, which look amazing). You might occasionally (i.e. every day) see me consuming a ridiculous amount of chocolate, but other than that I tend to stick to savory food – vegetarian food, to be precise. Don’t run away! I promise, not all vegetarian food consists of just tofu and lentils (although to be fair, I seriously love lentils). Here are my black bean enchiladas with avocado sauce… also known as ‘the best thing I’ve ever eaten’.

Black bean enchiladas with avocado sauce

If you venture across to my blog you might notice that I tend to say that about pretty much everything I post. It’s not meant to sound big-headed (I have definitely had my fair share – and a few other people’s shares – of recipe failures), I just love food far too much to ever not be excited by it. Especially soft flour tortillas, stuffed with cheesy black beans and coriander pesto, and topped with avocado sour cream sauce and sweet roasted tomatoes. How could you not think that was the best thing ever? It’s a wonder I haven’t short-circuited my keyboard yet from all the drooling I seem to do.

Black bean enchiladas with avocado sauce

When I make enchiladas, I usually try to make a filling that doesn’t require any pre-cooking. I like to keep my recipes as simple as possible, and standing there sautéeing vegetables whilst also blending sauce and rolling tortillas isn’t really something I can be bothered with (my laziness tends to be another common theme on my blog…). All you need to do to fill these enchiladas is mix a few raw ingredients together and you’re good to go. Simple!

Black bean enchiladas with avocado sauce

Now, I guess this is the part where I should try to convince you to visit Amuse Your Bouche. If you like vegetarian recipes (which have all been approved by my carnivorous boyfriend, by the way) that don’t take much time or effort to prepare, you should come and check me out. If not, you’re better off staying here and lusting over more of Lindsay’s recipes. Personally I think we’re both pretty great.

Black Bean Enchiladas with Avocado Sauce

Cook Time: 45 minutes

Yield: 2-4 servings

Black Bean Enchiladas with Avocado Sauce

From Amuse Your Bouche

Ingredients

For the avocado sour cream sauce:

5 slices pickled green jalapeno
2 cloves garlic
1 avocado
100ml (about 1/2 cup or 3.5 ounces) vegetable stock
2 tbsp sour cream (I used reduced fat)
Salt
Black pepper

For the enchilada filling:

1 tbsp pine nuts
6 tbsp fresh coriander
2 tbsp olive oil
1 -15 ounce can (400g tin) black beans, drained (240g when drained)
1/2 green pepper, diced
3 spring onions, sliced
100g (or about 3.5 ounces) cheddar cheese, grated
4 large flour tortillas
1 medium tomato, thinly sliced

Instructions

Heat the oven to 375°F (190°C/Gas Mark 5).
In a food processor, blitz the pickled jalapeno and garlic together, then add the avocado, vegetable stock, sour cream and seasoning, and process until smooth.
Transfer the avocado sauce to a bowl, and give the food processor a quick wipe (it doesn't need to be washed thoroughly).
Process the pine nuts along with the coriander and olive oil to form your coriander pesto.
In a large bowl, combine the black beans, diced green pepper, sliced spring onions, two thirds of the cheddar, and the coriander pesto. Mix well.
Spread a few tablespoons of the avocado sauce in the bottom of a baking dish. Spoon a quarter of the black bean mixture along the center of one of the tortillas, and roll tightly. Lay in the baking dish seam-side down, and repeat with the remaining tortillas and black beans. Cover with the remaining avocado sauce, and top with the last of the grated cheddar, and a few slices of tomato. Bake for around 45 minutes, or until the cheese is nicely melted and the tortillas are slightly crisp.

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Brown Sugar Snickerdoodle Cookies

Published on May 5, 2013, by Lindsay @ Mommy's Sweet Confessions

Brown Sugar Snickerdoodle Cookies

This may sound like blasphemy, but honestly, I am not much of a sugar cookie fan. I don’t have the patience to do the cut-out sugar cookies, I am not talented or creative enough to decorate them all pretty with frosting, and frankly, they don’t have chocolate in them, so why waste the calories? Well, this is not the case when it comes to snickerdoodles. The warm cinnamon scent, the slightly crystallized sugar coating, crisp edges, and chewy melt in your mouth centers are the things my dessert dreams (that don’t include chocolate) are made of.

Brown Sugar Snickerdoodles-2

These beauties have copious amounts of brown sugar in them because 1) I think cookies are better with brown sugar and 2) It lends itself to a cookie with more chew and substance, and less crispy crunchy, which is what I aim for in a cookie. I believe it also adds a depth of flavor you just can’t get with granulated sugar. All in all, the simplicity of the snickerdoodle is what makes it shine in the cookie world, chocolate or no chocolate.

Brown Sugar Snickerdoodle Cookies

Yield: Approximately 36 cookies

Brown Sugar Snickerdoodle Cookies

Snickerdoodle recipe adapted from Better Homes and Gardens 75th Anniversary cook book.

Ingredients

1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
2 eggs
1 teaspoon vanilla extract
3 cups all purpose flour

Topping

1/2 cup granulated sugar
1-1/2 teaspoons ground cinnamon

Instructions

In a medium mixing bowl beat butter with an electric mixer on medium to high for 30 seconds.
Add the 1 cup granulated sugar, brown sugar, baking soda, and cream of tarter and beat until combined, scraping down sides occasionally.
Beat in eggs and vanilla until combined well.
Beat in the flour until well combined.
Cover the dough and refrigerate for 15-60 minutes, or until easy enough to handle.
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
Mix the 1/2 cup granulated sugar and the ground cinnamon in a small bowl. Using a 1-1/2 tablespoon cookie scoop, scoop out a level scoop full of dough and place the ball in your hand, rolling it in to a round ball. Roll in the spice and sugar mixture to coat, and place on a cookie sheet lined with parchment. Place 12 cookies on a sheet at a time, spacing them evenly.
Bake for 10-12 minutes, or until the edges start to brown.
Let cool on the parchment until solidified a bit before transferring to a cooling rack.

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Banana Bread Pancakes

Published on May 5, 2013, by Lindsay @ Mommy's Sweet Confessions

Banana Bread Pancakes

If you look at my breakfast list of recipes, you will notice I have many variations of pancakes. Pancakes are my families seemingly favorite breakfast, and my favorite Sunday breakfast to cook for them. I always have those overripe brownies lying around, and today, I decided to take a leap of faith and try to make them into banana bread pancakes, which I have been craving for weeks.

Banana Bread Pancakes-2

Well, these did not disappoint. In fact, they were hailed as my families favorite pancake recipe I have made. My 20 month old ate THREE in one sitting, just as many as I ate. Guess he liked them too. This recipe is a larger recipe than my others, since frankly I was sick of tripling and quadrupling my other recipes (too much math!). So, this will make enough for 6-8 ample servings. Still, 5 of us managed to eat almost all of them so….

Banana Bread Pancakes

Yield: 24-28, 4 inch pancakes

Serving Size: 3 pancakes

Ingredients

4 large eggs, yolks and whites separated
2 cups milk (buttermilk, soy milk, almond milk, regular milk)
1/4 cup vegetable oil
1 cup mashed ripe bananas
1-3/4 cups All-Purpose Flour (approximately 8 ounces)
1-1/4 cups White whole wheat flour (5 ounces)
1-1/2 teaspoons salt
1 heaping tablespoon baking powder
1/4 cup malted milk powder
1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
2 teaspoons vanilla

Instructions

Place egg whites in medium mixing bowl and set aside.
Mix the remaining ingredients in a large bowl, including the remaining yolks, until well incorporated.
Beat the egg whites that were set aside, with either a hand mixer or by hand until they form stiff peaks when the whisk or beaters are pulled out and inverted.
Add in 1/4 of the egg white mixture to the batter and carefully fold in. Add in remaining egg whites and gently fold in until incorporated.
Let the batter rest for 15 minutes while preheating a large non-stick skillet over medium heat. Do not mix the batter again once it has rested, as this will deflate the happy air bubbles you have worked so hard to make.
Once water drops sprinkled onto the skillet dance around in the pan, it is ready for the batter. Use a 1/4 cup measuring cup for medium size pancakes, and carefully pour onto skillet.
Let these bake undisturbed until they are dry around the edges, and bubbles are starting to break on the surface. Flip them over and bake another 30 seconds-1 minute or until browned on the bottom.
Repeat with remaining pancake batter.
Top with whipped cream, real maple syrup, and enjoy!

Notes

Tips for Success

If the pancakes are coming out too thin, add a bit more flour into the batter to thicken it up. If they are too thick and dry, add some more milk. If your non stick skillet is pretty good, no extra butter, cooking spray, or oil is needed. I never use any, and they never stick. Pancakes only need to be flipped once, so be patient, they don’t take that long to cook. Adjust the temperature as necessary, if they are getting to dark or too light. Letting the batter rest 15 minutes is very important, it lets the baking powder do its job, don’t skip if you don’t have to.

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Sriracha Hummus

Published on May 4, 2013, by Lindsay @ Mommy's Sweet Confessions

Sriracha Hummus

Are you a sriracha addict like my husband and I? This is a fairly new development for us, this discovery of the greatest condiment on earth. For me, growing up, spicy was a four letter word. I didn’t do spicy. or even warmish for that matter. But then, I met my husband, and slowly he introduced me to a whole wonderful world of spicy, flavor-filled goodness, and I haven’t looked back. I tried to resist the sriracha pull, I really did. After weeks of hearing him go on about its amazing qualities and watching him use just about any food as a carrier for sriracha, I finally gave in. I am officially hooked.

Sriracha Hummus-2

When I came across a recipe from Savory Simple for Sriracha Hummus, I knew, just KNEW I had to make it. I was finally able to get to making it today, and I am sorry I did, because I am head over heels addicted, as is my husband, and I don’t know if I can keep up with the demand. Funny story, stick with me for a moment: I finished making the hummus and put a decent amount into a bowl so that my mother-in-law and husband could have some to scoop out and start eating while I put the rest in my pretty bowl so I could take pictures for the blog. Well, I put the bowl over in my photo spot, come back in the kitchen, and the whole bowl for everyone to share is gone. I look around and my husband has it and is eating right out of it. I looked at him and said “Did you just take the whole bowl? That was for everyone to take some out of!” He looks at me innocently (as his mom is now having to scoop some out of what was left in my food processor bowl) and says “That’s funny, because I was just thinking ‘Well, I guess I can always go back and get more, because this surely won’t be enough!’” Hmm….Moral of this story is that it went over well, and you will definitely need to make large batches.

I love the combination of garbanzo beans and white beans in hummus, I think the white beans add a creamy smoothness that just isn’t gotten with garbanzo beans alone. I paired this with some great pita chips, and we called it lunch. Hope you enjoy!

Sriracha Hummus

Prep Time: 5 minutes

Yield: Approximately 4 cups

Sriracha Hummus